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

Sauté almonds in 1 tablespoon butter in a skillet; set aside. Place chicken between 2 sheets of heavy-duty plastic wrap flatten to 1/4-inch thickness using a meat mallet. Sprinkle chicken with salt and pepper.

Melt remaining 3 tablespoons butter in skillet over medium high heat, add chicken. Cook until golden brown on each side. Reduce heat to medium. Add 1/2 cup almonds and whipping cream (milk may be used for a lighter sauce). Add next 3 ingredients stirring well. Cook 10 to 20 minutes or until sauce thickens. Place chicken breast on bed of rice. Sprinkle with remaining almonds.

Makes 6 servings.