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Almond Orange Chicken

"This chook is full of taste and very elegant looking. It constantly brings raves from my husband, a man not at risk of rave approximately meals, since he is an outstanding cook himself. Serve the bird with hot rice and top with sauce."

Ingredients :

1 tablespoon butter
2/three cup sliced almonds
6 (6 ounce) skinless, boneless hen breast halves
salt and pepper to flavor
three tablespoons butter, melted
1 1/2 cups whipping cream
1 tablespoon Dijon mustard
2 tablespoons orange marmalade
1/8 teaspoon red pepper flakes

Instructions :

Prep : 10M	Cook : 6M	Ready in : 27M

Melt 1 tablespoon butter in a skillet over medium warmth. Stir in the almonds, and cook till mild brown and toasted, approximately four minutes.
Place the hen breasts among two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt three tablespoons butter in a huge skillet over medium meat; upload the hen breasts, and cook dinner 1 minute on every side. Combine half of cup almonds, cream, Dijon mustard, marmalade, and purple pepper flakes with fowl, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken crowned with sauce and remaining almonds.

Notes :

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