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

Saute almonds in 1 tablespoon butter in a skillet; set almonds aside. Sprinkle chicken with salt and pepper. Melt remaining butter in skillet over medium-high heat. Add chicken and cook until golden brown. Reduce heat to medium heat; add 1/2 cup almonds, whipping cream, and next 3 ingredients, stirring well. Cook about 10 minutes or until sauce thickens. Sprinkle with remaining almonds; serve with rice. Yield: 6 servings.