Creamy Almond Chicken

2/3 cup sliced almonds
1/4 cup butter, divided
6 chicken breast halves, skinned and boned
1/8 tsp salt
1/8 tsp pepper
1 1/2 cups whipping cream
1 Tbsp Dijon mustard
2 Tbsp marmalade (or substitute honey)
1/8 tsp ground red pepper
Hot cooked rice

Saute almonds in 1 tablespoon butter in a skillet. Then set aside. Place chicken between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Melt remaining 3 tablespoons of butter in skillet over medium-high heat. Add chicken and cook about 1 minute on each side, or until golden brown. Reduce heat to medium. Mix together whipping cream, mustard, marmalade/honey, and red pepper. Sprinkle 1/2 cup almonds over chicken. Then pour whipping cream mixture on top of chicken and almonds. Cook about 10 minutes or until sauce thickens. Sprinkle with remaining almonds. Serve with rice. Makes 6 servings.

Recipe from Barbara