Toasted Almond Chicken

We had Toasted Almond Chicken for dinner tonight. I really like this recipe a lot. It takes less than 30 minutes to make, from start to finish! The original recipe calls for orange marmalade in the sauce. I find it makes the sauce bitter; however, it can be substituted for the peach or apricot preserves. I like to serve the chicken on a bed of rice, and with fresh, steamed broccoli.

Toasted Almond Chicken
recipe adapted from Southern Living Our Best Easy Weeknight Favorites...

6 boneless, skinless chicken breasts
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter, divided
1 1/2 cups heavy cream or half and half
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
1/4 teaspoon ground red pepper
1/3 cup sliced almonds

Place chicken between two sheets of plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.

Melt 1 1/2 tablespoons butter in large skillet over medium-high heat. Add half of chicken, and cook 3 minutes on each side or until golden. Remove chicken from skillet. Repeat procedure with remaining butter and chicken.

Reduce heat to medium. Add cream or half & half and next 3 ingredients to skillet, using wire whisk to remove bits from bottom. Stir until smooth. Add chicken; sprinkle with almonds, and cook 8 minutes or until sauce thickens.