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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce. Ingredients:
1 tablespoon butter |
2/3 cup sliced almonds |
6 (6 ounce) skinless, boneless chicken breast halves |
salt and pepper to taste |
3 tablespoons butter, melted |
1 1/2 cups whipping cream |
1 tablespoon dijon mustard |
2 tablespoons orange marmalade |
1/8 teaspoon red pepper flakes |
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. 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.
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