Almond Orange Chicken

Ingredients

• 0.7 cup almonds sliced
• 3 tablespoons butter melted
• 1 tablespoon dijon mustard 
• 2 tablespoons orange marmalade 
• 0.1 teaspoon pepper red
• 6 servings salt and pepper to taste
• 36 ounce chicken breast halves boneless skinless
• 1.5 cups whipping cream 

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
2. Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side.
3. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes.
4. Serve chicken topped with sauce and remaining almonds.