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Add a photoServings: 6
Ingredients
- 2/3 c. sliced almonds
- 1/4 c. butter, divided
- 6 chicken breast halves, skinned and boned
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 c. whipping cream
- 1 tbsp. Dijon mustard
- 2 tbsp. orange marmalade
- 1/8 teaspoon red pepper
- Warm cooked rice
Directions
- Saute/fry almonds in 1 Tbsp. 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.
- Heat remaining 3 Tbsp. butter in skillet over medium high heat, add in chicken. Cook till golden on each side. Reduce heat to medium. Add in 1/2 c. almonds. Whipping cream, lowfat milk may be used for a lighter sauce. Add in next 3 ingredients stirring well. Cook 10 to 20 min or possibly till sauce thickens. Place chicken breast on bed of rice. Sprinkle with remaining almonds. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 188 | 71% |
| Total Fat 21.47g | 27% |
| Saturated Fat 12.08g | 48% |
| Trans Fat 0.02g | |
| Cholesterol 88mg | 29% |
| Sodium 176mg | 7% |
| Potassium 178mg | 5% |
| Total Carbs 6.31g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.22g | 3% |
| Protein 12.35g | 20% |
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