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6 boneless skinless chicken breast halves (I used 3 LARGE breast halves cut into 3 strips each)

1/8 tsp each salt and pepper

4 tb. butter or margarine, divided

2/3 c. sliced almonds

1 c. whipping cream

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

2 tb. orange marmalade

1 tb. dijon mustard

1/8 tb. red pepper flakes

hot cooked rice, optional

Place chicken between 2 sheets of plastic wrap and pound to an even thickness. Season with salt and pepper. Melt 1 tb. butter in large skillet; add almonds and cook until browned. Remove almonds from skillet; set aside. In the skillet, melt remaining butter. Add chicken and cook until browned. Add 1/2 c. reserved almonds, cream, soup, marmalade, mustard and red pepper. Cook, uncovered, for 10 min. or until sauce thickens and chicken juices run clear. Serve with rice if desired. Note: We served with macaroni. Yield: 6 servings.

106 - 01-25-2003