6 skinned and boned chicken breast halves
1/8 teaspoon salt and black pepper
3 tablespoons butter, divided
1 1/2 cups whipping cream
2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1/8teaspoon ground red pepper
1 (2.25-ounce) package sliced almonds, toasted
- Place each chicken breast half between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and black pepper.
- Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add half of chicken, and cook 2 minutes on each side or until golden. Remove chicken from skillet. Repeat procedure with remaining butter and chicken
- Reduce heat to medium; add whipping cream and next 3 ingredients to skillet, stirring well. Add chicken; sprinkle with almonds, and cook 8 minutes or until sauce thickens. Yield: 6 servings.