Melt 3 tablespoons of butter in a large skillet over medium heat.
Add the cut chicken pieces and sauté for about 10 minutes, or until lightly browned on all sides.
Remove the chicken from the skillet and place it in a 9x13 inch baking dish. Set aside.
Preheat the oven to 350°F (175°C).
In the same skillet, add 1 jar of red currant jelly, 1/2 cup yellow mustard, 1/2 cup blanched slivered almonds, 3 tablespoons brown sugar, 2 tablespoons lemon juice, and 1/2 teaspoon ground cinnamon.
Stir the mixture together and cook over medium heat, stirring constantly until the jelly dissolves.
Pour the mixture over the chicken in the baking dish.
Cover the dish and bake in the preheated oven for 30 minutes.
Remove the cover and bake for an additional 10 minutes, or until the chicken is cooked through and no longer pink inside.