Recipe(tried): Glazed Chicken with Orange-Basil Chipotle Sauce, Rice and Steamed Broccoli

I saw this recipe in a magazine and had all the ingredients on hand. It is from a Kikkoman ad and says the recipe was First Prize winner in a contest. I can see why, it is excellent. A little involved, but worth it. Served with the rice,steamed broccoli and spinach salad. This is really good. Be sure to make the sauce just before or while the chicken is cooking. Sauce is so good with the rice.

Glazed Chicken with Orange-Basil Chipotle Sauce,

2 T. butter, divided
1/4 cup sliced almonds
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 1/2 T. Kikkoman soy sauce
1 T. orange marmalade
1/4 cup sliced green onions
basil sprigs and orange slices for garnish

Orange-Basil Chipotle Sauce (recipe follows)

Melt 1 T. butter in large non-stick skillet over medium-high heat. Add almonds; saut until light golden brown, about 2 minutes. Remove almonds. Melt remaining 1 T. butter in same skillet. Season chicken with salt and pepper to taste. Add chicken to skillet; cook 5 to 6 minutes on each side, or until chicken is no longer pink in center. Add soy cause and orange marmalade to skillet; stir to glaze chicken. To serve, spoon rice onto individual dinner plates and place chickern next to rice. Spoon Orange-Basil Chipotle sauce over chicken; sprinkle with almonds and green onions. Garnish with the orange slices and basil sprigs.

Orange-Basil Chipotle Sauce (have ready when chicken is cooked)

3 T. butter, divided
1/4 cup minced red onion
1 T. minced garlic
1/4 cup thinly sliced fresh basil leaves
1 cup orange juice
1/2 cup chicken broth
1/4 cup Kikkoman soy sauce
1 T. light brown sugar, packed
1 T. orange marmalade
1 chipotle in adobo sauce, minced, plus one teaspoon adobo sauce

Heat 1 T. butter
in medium skillet over medium heat. Saut red onion until softened. Add garlic and basil; saut just until basil wilts. Add orange juice, broth, soy sauce, sugar, and orange marmalade. Boil sauce until reduced by half, about 5 minutes. Stir in chipotle pepper and adobo sauce; boil a minute longer. Whisk in remaining 2 T. butter, a tablespoon at a time (do not boil). Season with salt and pepper.