Directions:
- Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
- 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. 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. Serve chicken topped with sauce and remaining almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.59 Kcal (1250 kJ) | ||
| Calories from fat | 238.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.5g | 41% | |
|---|---|---|---|
| Cholesterol | 70.38mg | 23% | |
| Sodium | 138.02mg | 6% | |
| Potassium | 224.08mg | 5% | |
| Total Carbs | 8.51g | 3% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 9.87g | 20% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 320.22 Kcal (1341 kJ) | ||
| Calories from fat | 255.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.42g | 41% | |
|---|---|---|---|
| Cholesterol | 75.48mg | 23% | |
| Sodium | 148.02mg | 6% | |
| Potassium | 240.32mg | 5% | |
| Total Carbs | 9.12g | 3% | |
| Sugars | 5.19g | 19% | |
| Dietary Fiber | 1.89g | 7% | |
| Protein | 10.58g | 20% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 71.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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