2/3 c. almonds, sliced
1/4 c. butter, divided
4 to 6 chicken breast halves, skinned & boned
1/8 tsp. salt
1/8 tsp. pepper
2 c. whipping cream
2 tbsp. Dijon mustard
3 tbsp. orange marmalade
1/8 tsp. red pepper
Hot cooked rice

Saute almonds in 1 tablespoon of butter in skillet; set almonds aside. Place chicken between heavy duty sheets of plastic wrap and flatten to 1/4 inch thickness using a meat mallet. Sprinkle chicken with salt and pepper. Melt remaining 3 tablespoons butter in skillet on stove (or in electric skillet) over medium-high heat. Add chicken, cooking on each side until golden brown. Reduce heat and add 1/2 cup almonds, whipping cream, and next 3 ingredients; stirring well. Cook about 10 to 15 minutes or until sauce thickens. Serve over rice and sprinkle with remaining almonds. Yield: 4 to 6 servings.