6 lg. chicken breast fillets (about 1 3/4 lbs.)
Salt and pepper
All-purpose flour
2 tbsp. vegetable oil
1 1/2 c. julienne cut carrots
1 (15 1/2 oz.) can sloppy joe sauce
1/3 c. orange marmalade
1 tsp. lemon juice
Toasted almond slices

Sprinkle chicken with salt and pepper and coat with flour. In large skillet brown chicken lightly in oil; remove. In drippings saute carrots until beginning to soften. Stir in remaining ingredients except almonds.