- 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
- Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
- 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.
05/09/2018
recipepes.com
Almond Orange Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
