Nana likes this dish served over rice or pasta; her favorite is baked potatoes, though.  She drizzles this creamy deliciousness over her baked potato along with her other favorite toppings.


  • 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


  • 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.