Cut chicken breast into bite size pieces.

Season with salt and pepper.

In large skillet, melt butter.

Cook chicken over medium high heat for 10 minutes.

Remove chicken from skillet.

Reduce heat to medium, add whipping cream, marmalade, and mustard, stir well.

Add chicken, sprinkle with pecans, and cook 8 minutes or until sauce thickens.

Serve over rice, if desired.