Rating: 3.5 stars 3.6
16 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce.

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Recipe Summary

prep:
10 mins
cook:
17 mins
total:
27 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.

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  • 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.

Nutrition Facts

544 calories; protein 38.9g; carbohydrates 8.6g; fat 39.1g; cholesterol 198.9mg; sodium 227.9mg. Full Nutrition
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