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Saute almonds in 1 tablespoon butter in a skillet; set almonds
aside. Place chicken between 2 sheets of heavy-duty plastic
wrap;fatten to 1/4 inch thickness using a meat mallet or rolling
pin. Sprinkle chicken with salt and pepper.
Melt remaining 3 tablespoons butter in skillet over medium-high
heat. Add chicken, and cook about 1 minute on each side or until
golden brown. Reduce heat to medium; add 1/2 cup almonds,
whipping cream, and next 3 ingredients, stirring well. Cook about
10 minutes or until sauce thickens. Sprinkle with remaining
almonds serve with rice.
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