Creamy Almond Chicken
Campbell's® Condensed Cream of Chicken Soup, heavy cream, orange marmalade, red pepper flakes, Dijon-style mustard and almonds perfectly season a creamy and delicious sauce for pan-fried chicken.
serves
6
people
Ingredients
cost per recipe: $14.56
The price is determined by the national average.
-
1/4
cup butter
-
2/3
cup sliced almonds
-
1 1/2
pounds skinless, boneless chicken breast halves(about 6 breast halves), pounded to even thickness
-
1/8
teaspoon black pepper
-
1
cup heavy cream
-
1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
-
2
tablespoons orange marmalade
-
1
tablespoon Dijon-style mustard
-
1/8
teaspoon crushed red pepper
-
6
cups hot cooked long grain white rice
How to Make It
Step 1
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the almonds and cook and stir until lightly browned. Remove the almonds from the skillet.
Step 2
Season the chicken with the black pepper.
Step 3
Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides.
Step 4
Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the remaining almonds. Serve chicken and sauce with the rice, if desired.
