In small skillet roast almonds on medium heat until lightly browned. Set aside.
Place chicken between two sheets of heavy-duty plastic wrap and flatten to 1/4'' thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
Melt 1 1/2 tablespoons of butter in a large skillet over medium-high heat. Add half of chicken, and cook 2 minutes on each side or until golden. Remove chicken from skillet. Repeat procedure with 1 1/2 tablespoons of remaining butter and chicken.
Reduce heat to medium; add whipping cream and next 3 ingredients to skillet, stirring well. Add chicken; sprinkle with almond, and cook 8 minutes or until sauce thickens.
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|Serving Size: 1 Serving (973g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 208 (18%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 583.3mg||179 %|
|Sodium 739.7mg||26 %|
|Potassium 2426.8mg||64 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.6g|
|Protein 218.5g||312 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1154
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