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.
cost per recipe: $14.56
The price is determined by the national average.
cup sliced almonds
pounds skinless, boneless chicken breast halves(about 6 breast halves), pounded to even thickness
teaspoon black pepper
cup heavy cream
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
tablespoons orange marmalade
tablespoon Dijon-style mustard
teaspoon crushed red pepper
cups hot cooked long grain white rice
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.
Season the chicken with the black pepper.
Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides.
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.