Chicken and Rice l'Orange

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced almonds and toast for 2-3 minutes, stirring frequently, until fragrant and light golden. Transfer the almonds to a small plate and set aside.

Add another tablespoon of butter to the same skillet and season the boneless skinless chicken breast halves with salt on both sides. Cook the chicken for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate.

Add the remaining tablespoon of butter and uncooked rice to the skillet, stirring constantly for 2-3 minutes until the rice becomes opaque and begins to toast.

Pour in the orange juice and water, stirring to combine with the rice. Add the teaspoon of salt and bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

Stir the orange marmalade into the cooked rice until evenly distributed. Nestle the cooked chicken breast halves back into the rice mixture.

Cook uncovered for 2-3 minutes until the chicken is heated through and the marmalade is warm. Top with the toasted almonds and sliced green onions before serving.