Creamy Almond Chicken

With a meat mallet or rolling pin, flatten the chicken to ¼ inch thick (optional). Sprinkle with salt and pepper as desired.

Melt half of butter in a large skillet over medium-high heat. Add half of chicken and cook 2 minutes on each side or until golden (cook longer if chicken wasn’t flattened). Remove chicken and repeat with remaining chicken. Remove chicken again.

Reduce heat to medium. Deglaze the pan with the heavy cream, then add Dijon mustard, 2 to 3 tbsp. orange marmalade, and a pinch of cayenne pepper. Let it simmer to combine and thicken up for about 5 minutes, stirring often. Taste the sauce and adjust to your liking. You may decide it needs more Dijon or more marmalade.

Add chicken back in, sprinkle with the almonds and cook for 5 more minutes or until sauce thickens. Serve over rice.