Creamy Almond Chicken7 Reviews
- Cook: 20 min
- Ready In: 20 min
“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.” - by Campbell's Kitchen
Original recipe yields 6 servings
- Melt 1 tablespoon butter in skillet. Add almonds and cook until browned. Remove almonds.
- Place chicken between 2 sheets of plastic wrap and pound to even thickness. Season with pepper.
- Melt remaining butter in skillet. Add chicken and cook until browned.
- 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.
Amount Per Serving (6 total)
- 455 cal
- 33.4 g
- 12.2 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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...." See more"
"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 suit my t..." See moreaste."
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