Almond Orange Chicken with Greek Yogurt

Almond Orange Chicken with Greek Yogurt

Ingredients:

1 tablespoon butter

1/4 cup sliced almonds

4 oz  skinless, boneless chicken breast halves (if fingers 3)

salt and pepper to taste

3 tablespoons butter, melted

TT heavy cream

1 tablespoon Dijon mustard

2 tablespoons orange marmalade

(mix honey with peeled and clean chunks of fresh orange)              

TT Greek yogurt

1/8 teaspoon red pepper flake2

Procedure:

Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.

Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, heavy cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds. Topped with Greek yogurt. Serve over rice, risotto or pasta!