Creamy Almond Chicken

Because I love to get new recipes from my blogging friends, I thought I would return the favor and share one of ours.
This is one of the first recipes I made as a new wife. At our house we go through food stages where we make a dish a lot, get sick of it eating it, and then take it off the menu. Sometimes for a few months and sometimes the dish never makes it back! Creamy Almond Chicken has never been fazed out from our newlywed days (5 years ago, time sure does fly by). It's from one of my Southern Living cookbooks. I hope you like it as much as we do. Enjoy!

Creamy Almond Chicken
2/3 cup sliced almonds
1/4 cup butter or margarine, divided
6 chicken breast halves, skinned, boned (okay I only use one package of three and don't adjust the other ingredients)
1/8 tsp salt
1 1/2 cup whipping cream
1T Dijon Mustard (I normally use a little more that this)
2T orange marmalade (same as above use a little more)
1/8 tsp red pepper

Saute almonds in 1 T butter in a skillet, set aside.

Place chicken between 2 sheets of heavy duty plastic wrap; flatten to 1/4 thickness, using mallet or rolling pin. Sprinkle Chicken with salt and pepper. (I get lazy some days and don't flatten the chicken, the chicken is much more tender if you do!)

Melt remaining 3 T butter in skillet over Medium high heat. Add Chicken and cook about 2 minute on each side or until golden brown. Reduce heat to medium; add next 3 ingredients stirring well. Cook about 10 minutes or until sauce thickens (takes my stove about 15-20 min). Sprinkle w remaining almonds. Southern Living says to serve with rice, I rarely do.