2 chicken breasts
salt and pepper to season chicken
1 1/2 tbsp butter
3/4 cup whipping cream
1 tbsp orange marmalade
1/2 tbsp dijon mustard
1/2 cup chopped toasted cashews
Dry and prepare chicken, pound flat between pieces of plastic wrap. Season with salt and pepper.
Melt butter in a large skillet, cook chicken on medium high for about 3 or so minutes per side. Remove chicken and set aside.
Reduce heat to medium, add whipping cream, marmalade, mustard and stir. Cook until starting to warm and add the chicken back. Sprinkle with the toasted cashews and cook until sauce thickens and chicken is cooked.
Serve with additional cashews if desired.