| 0.12 | tsp | black pepper |
| 0.1 | tsp | cayenne pepper, ground |
| 6 | unit | chicken breasts |
| 1 | tbsp | dijon mustard |
| 1 | cup | Fat-free half-and-half |
| 2 | tbsp | orange marmalade |
| 0.12 | tsp | salt |
| 2.25 | oz | sliced almonds |
flatten each chicken breast to 1/4-inch thickness usng meat mallet. Sprinkle with salt and pepper.
Add oil and heat up the pan. Add only enough chicken that will fit on the bottom of the skillet at a time - DO NOT OVERLAP. Cook chicken for 2 minutes on each side or until golden. Remove chicken from skillet. Repeat until all chicken is cooked. and place cooked chicken in deep baking trays.
Reduce heat to medium; add fat-free half-and-half, orange marmalade, and dijon mustard to skillet and stir well. Cook for 10 minutes or until sauce thickens. Add a little flour dissolved in water of sauce won't thicken.
Pour sauce over chicken, then sprinkle with almonds.