The savory and sweet balance that Nana achieves in her Glazed and Grilled Chicken Breasts is continued when she adds this creamy sauce with Dijon mustard and orange marmalade.  She serves this dish over rice or pasta, but her favorite thing to do is drizzle it over baked potatoes and call it a meal.  Of course, she’s got to have a chili for Pa’s potato.  Wienerschnitzel Chili may be his favorite, but you can pick the one you want to make for your family: White Chicken Chili or Not so Traditional Chili.

Ingredients

• 2/3 cup sliced almonds (optional)
• 4 tablespoons butter, divided
• 6 boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups heavy whipping cream
• 2 tablespoons Dijon mustard
• 4 tablespoons orange marmalade (Use less if you want a less sweet dish.)
• 1/4 teaspoon red pepper
• 1/2 teaspoon salt

Instructions

• If you want almonds, sauté them in 1 tablespoon of the butter, then set aside.
• Place chicken between 2 sheets of plastic wrap and flatten to even thickness using a meat mallet. Sprinkle chicken with salt and pepper.
• Nana skips the next 2 steps, because she grills the chicken using our Glazed and Grilled Chicken Breasts recipe, but we’ve left these steps in case you are not able to grill.
  • Melt remaining 3 tablespoons butter in skillet over medium-high heat.
  • Add chicken and cook about 3 minutes on each side or until golden brown. Set chicken aside.
• Reduce heat to medium; add ½ cup almonds (optional), whipping cream, and next 4 ingredients stirring well. Bring to a simmer. Add chicken back.
• Cook about 10 minutes or until sauce thickens. Sprinkle with remaining almonds if you want.

When serving, Nana likes to leave the chicken pieces whole, but if you are serving a crowd, you can cut into one-inch pieces.