Creamy Almond Chicken

Creamy Almond Chicken

8 Reviews 1 Pic
  • Cook

    20 m
  • Ready In

    20 m
Recipe by  Campbell's Kitchen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (8)

Rate This Recipe
carolyndorr
5

carolyndorr

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.

JKMorgan
4

JKMorgan

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 taste.

Kari
4

Kari

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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