A delightful chicken dish with a tangy citrus glaze, perfect for a quick and flavorful meal.
Season the chicken breasts with salt and freshly ground black pepper on both sides.
Pounding the chicken to an even thickness ensures even cooking.
Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and bubbling.
Using a combination of butter and oil prevents the butter from burning.
Add the chicken breasts to the skillet and cook for about 5 minutes on each side, or until they are golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Avoid overcrowding the skillet to ensure proper browning.
In a mixing bowl, dissolve the cornstarch in the orange juice, then stir in the orange marmalade until well combined.
Mixing the cornstarch with the juice first prevents lumps in the sauce.
Pour the glaze mixture into the skillet and cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
Keep stirring to avoid the glaze sticking to the skillet.
Return the chicken breasts to the skillet, spooning the glaze over them to coat evenly. Heat for an additional 2 minutes.
Spoon the glaze over the chicken continuously for an even coating.
Garnish the chicken with toasted sliced almonds before serving.
Toast the almonds in a dry skillet for a few minutes to enhance their flavor.
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