Chicken and Rice L'orange

Directions

1. 1
   Bring the first 4 ingredients to a boil in a medium saucepan, stirring once or twice.
2. 2
   Reduce heat; cover and simmer for 15 minutes or until the liquid is absorbed.
3. 3
   Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat.
4. 4
   Add the almonds and cook, stirring, for 2 minutes or until toasted golden brown.
5. 5
   Melt the remaining butter in the same skillet.
6. 6
   Cook the chicken, turning once, for 12 minutes or until juices run clear.
7. 7
   Stir in the marmalade until melted.
8. 8
   Mound the rice onto a plate and top with the chicken.
9. 9
   Sprinkle with the almonds and scallions.