2/3 cup  Almonds  [sliced]
 ¼  cup  Butter -or- Margarine
 6       Chicken Breast halves  [skinned and boned]
 1/8 tsp  Salt
 1/8 tsp  Pepper
 1½ cup  Whipping Cream
 1  tbl  Dijon mustard
 2  tbl  Orange Marmalade
 1/8 tsp  Red pepper
 

Saute almonds in 1 tbl butter in a skillet; set aside.

Place chicken between 2 sheets of plastic wrap; flatten to ¼ inch thickness using a meat mallet.

Sprinkle chicken with salt and pepper.

Melt remaining 3 tbl butter in skillet over medium high heat,

Add chicken and cook about 1 minute on each side or until golden brown.

Reduce heat to medium; add ½ cup almonds, whipping cream and next three ingredients, stirring well:

Cook about 10 minutes or until sauce thickens.

Sprinkle with remaining almonds; serve with hot cooked rice.