Viewing post #111175 by patrob

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Mar 9, 2010 7:58 PM CST
Name: Patricia
Central TX 7b/8a

2/3 c almonds, sliced
1/4 c butter or margarine (divided use)
6 chicken breast halves, boneless and skinless
1/4 tsp salt
1/4 black pepper
1 1/2 c heavy cream
1 tsp Dijon mustard
2 TBSP orange marmalade
1/4 tsp cayenne pepper
hot cooked rice or pasta

Saute almonds in 1 TBSP butter and set aside. Place chicken between two pieces of heavy plastic wrap and pound with mallet or roll with rollling pin to 1/4" thickness. Sprinkle with salt and black pepper.
Melt remaining butter in large skillet. Add chicken and cook about 1 min per side until golden brown. Add almonds, cream, mustard, marmalade, and cayenne pepper. Cook over low heat about 10 min or unti sauce thickens. Serve with hot rice or pasta.

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