Recipe By d newman
Published Jun 8th
Prep 10m Cook 17m Additional - Ready In 27m
Servings 6 servings Calories 543.8

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.

Recipe Ingredients

  • 1 tablespoon butter
  • ⅓ cup sliced almonds
  • 6 (6 ounce) skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 3 tablespoons butter, melted
  • 1 ½ cups whipping cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons orange marmalade
  • ⅓ teaspoon red pepper flakes

Cooking Directions

  1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.
  2. 2 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

  • Calories 543.8
  • Carbohydrate 8.6 g
  • Cholesterol 198.9 mg
  • Fat 39.1 g
  • Fiber 1.1 g
  • Protein 38.9 g
  • Saturated Fat 20.2 g
  • Sodium 227.9 mg
  • Sugar 4.3 g


  1. My boyfriend and I loved this! I did substitute walnuts instead of almonds because that's what I had on hand but so good!
  2. Not that flavorful. Need to add more red pepper or something. Also need to let the mixture sit for 10 min after turning off stove. Sauce needs to thicken. Need to try again.
  3. This was very tasty and the sauce was delicious!
  4. Not what I expected at was very blah and not good.
  5. We like spicy food so we sprinkle additional red pepper flakes on top - SOOOO good! Sauce needs some additional salt but all in all we like this! We also used half-and-half instead of the whipping cream to cut some calories:)
  6. I am a beginner when it comes to cooking and this was really easy to make! I did substitute orange marmalade for apricot preserves and I left out the red pepper. I also doubled the preserves to take away the mustard taste. It came out perfect! I will definitely make this again. Thanks!!
  7. I forgot the mustard which made it "too sweet with an unanticipated aftershock of spice" for my husband. I think it was a nice subtle sweet/spicy flavor. Mine thickened up nicely in about 5-7 minutes. I'm thinking about using it as a barbeque recipe without the cream perhaps over a salad.
  8. It's a good idea with great ingredients but I think it needs more marmalade. I practically doubled the amount & I think I should have tripled it. Red pepper flakes were a nice touch as well as the toasted almonds
  9. Not one of my favorites. It sounded great and was easy to make for the most part. I did add twice as much marmalade and mustard since the only flavoe it had was sweet and had to add corn starch to thicken. We ate it but I will not make it again.

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