Toasted Almond Chicken
(from Southern Living Easy Weeknight Favorites)

I made this for company tonight - it's a little bit tangy & perfectly yummy. The only bad thing is that it has a cup of heavy whipping cream that we haven't been able to satisfactorily substitute with evaporated milk.

1 ½ pounds thin cut chicken breasts
1 - 2.25 ounce package of sliced almonds
1 cup of heavy whipping cream
1 tablespoon of Dijon mustard
2 tablespoons of orange marmalade
Salt and pepper
¼ teaspoon of Paprika
3 tablespoons of butter
Chicken flavored rice

Open the package of almonds and put them all in a small skillet on medium heat with butter until they’re brown and toasted. Put half the chicken in a skillet on Medium high heat with 1 ½ tablespoons of melted butter and brown both sides (about 3 minutes per side). Set chicken aside on a plate. Brown the other half of the chicken and set it aside on the same plate. (It will not be fully-cooked yet.). Mix heavy cream, Dijon, and orange marmalade in the same skillet on medium heat. Add the chicken back in right away. Sprinkle with paprika (I only use a dash – put more if you like spicy food.) Add the toasted almonds. Cook on medium for about 10-15 minutes (until the chicken is fully cooked and the sauce is thick.) Stir occasionally. Serve over chicken flavored rice.

My DH and Mom are debating whether or not there is a word - satisfactorily. What do you think? :)