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Creamy Almond Chicken

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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Cook Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 455 | Total Fat: 33.4g | Cholesterol: 140mg

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