6 skinless, boneless chicken breast halves (about 1 1/2 pounds), pounded to even thickness
1/8 tsp. ground black pepper
1 cup heavy cream
1 can (10 3/4 ounces) Cream of Chicken Soup
2 tbsp. orange marmalade
1 tbsp. Dijon-style mustard
1/8 tsp. crushed red pepper
6 cups hot cooked regular long-grain white rice
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the almonds and cook and stir until lightly browned. Remove the almonds from the skillet.
Season the chicken with the black pepper. Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides.
Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the remaining almonds. Serve chicken and sauce with the rice, if desired.