Instructions: Lightly flatten chicken breasts. Season with salt and pepper. Saute breasts in 1 tablespoon butter or margarine, 2 minutes on each side or until cooked through. Remove and keep warm.

Add orange juice, lime juice and orange peel to pan. Reduce over high heat until mixture thickens to a syrup consistency. Add salt and pepper. Over low heat, whick in remaining 6 tablespoons butter or margarine until sauce is thick and glossy. Add almonds and pour over chicken.

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