Creamy Almond Chicken

7 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

Ingredients

1/4 cup butter or margarine
2/3 cup sliced almonds
6 skinless, boneless chicken breasts
1/8 teaspoon ground black pepper
1 cup heavy cream
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 tablespoons orange marmalade
1 tablespoon Dijon-style mustard
1/8 teaspoon crushed red pepper

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Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
455 cal
23%

Fat
33.4 g
51%

Carbs
12.2 g
4%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

carolyndorr

Jun. 8, 2011

"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"

JKMorgan

Jun. 24, 2010

"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."