Recipe by d newman
"This chicken is filled with flavor and very elegant looking. It always brings raves from my husband, a man not prone to rave about food, since he is an excellent cook himself. Serve the chicken with hot rice and top with sauce."
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6 (6 ounce)
skinless, boneless chicken breast halves
salt and pepper to taste
1 1/2 cups
red pepper flakes
I am a beginner when it comes to cooking and this was really easy to make! I did substitute orange marmalade for apricot preserves, and I left out the red pepper. I also doubled the preserves to take away the mustard taste. It came out perfect! I will definitely make this again. Thanks!!
Not one of my favorites. It sounded great, and was easy to make for the most part. I did add twice as much marmalade and mustard since the only flavoe it had was sweet and had to add corn starch to thicken. We ate it, but I will not make it again.
I forgot the mustard which made it "too sweet with an unanticipated aftershock of spice" for my husband. I think it was a nice subtle sweet/spicy flavor. Mine thickened up nicely in about 5-7 minutes. I'm thinking about using it as a barbeque recipe without the cream, perhaps over a salad.
We like spicy food, so we sprinkle additional red pepper flakes on top - SOOOO good! Sauce needs some additional salt, but all in all, we like this! We also used half-and-half instead of the whipping cream to cut some calories :)
It's a good idea with great ingredients, but I think it needs more marmalade. I practically doubled the amount & I think I should have tripled it. Red pepper flakes were a nice touch, as well as the toasted almonds
Not what I expected at all...it was very blah and not good.
My boyfriend and I loved this! I did substitute walnuts instead of almonds, because that's what I had on hand, but so good!
huge hit with my boyfriend
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
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