Creamy Almond Chicken

Creamy Almond Chicken

8

"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."

Ingredients

20 m {{adjustedServings}} servings 455 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Cook

  • Ready In

  1. Melt 1 tablespoon butter in skillet. Add almonds and cook until browned. Remove almonds.
  2. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Season with pepper.
  3. Melt remaining butter in skillet. Add chicken and cook until browned.
  4. Add 1/2 cup toasted almonds, cream, soup, marmalade, mustard and red pepper. Cook 10 minutes or until sauce thickens. Garnish with remaining almonds. Serve with rice if desired.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

8
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

It was very good, easy to make, and easy to substitute with what you had on hand... used thighs, apricot and half and half. Still was delicious.

Pretty good and definitely on my keep list. Nice and easy to make. I did substitute skim milk for heavy cream and it was still plenty creamy. Next time I might add a little more marmalade to sui...

I'm not much of a cook but I was able to cook this recipe. The kids and I loved it.