Toasted Almond Chicken - Dee Dee's

Diane Hopson Smith


This almond-topped chicken is bathed in a rich, velvety cream sauce with a hint of sweet orange marmalade. Serve it over rice, egg noodles, pasta or toast points.

I found this recipe in my "Southern Living Easy Weeknight Favorites" and it has certainly become a favorite for our family. The vevelty texture and the flavors of the cream, orange marmalade, red pepper and dijon mustard are addicting! Can't get enough.

Hope you enjoy!

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10 Min
15 Min
Stove Top


skinned and boned chicken breast halves
1/8 tsp
1/8 tsp
black pepper
3 Tbsp
butter or margarine, divided (less is needed if using less than 6 breast)
1 1/2 c
whipping cream
2 Tbsp
orange marmalade
1 Tbsp
dijon mustard
1/8 tsp
ground red pepper (i use cayenne pepper)
1 pkg
(2.25-ounce) sliced almonds, toasted


Step 1 Direction Photo

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

Step 2 Direction Photo

2Melt 1 1/2 T butter in skillet over med-high heat. Add half of chicken and cook 2 min per side or until golden. Remove chicken and repeat with remaining chicken and butter. NOTE: I normally cook for 2, so I reduce the butter when I cook less than 6 breast. But, I don't reduce the amount of the sauce. Can't get enough of this sauce!

Step 3 Direction Photo

3Reduce heat to medium; add whipping cream and next 3 ingredients to skillet; stirring well. Add chicken; sprinkle with almonds and cook 8 minutes or until sauce thickens.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy