Creamy Almond Chicken Recipe - Allrecipes.com
Creamy Almond Chicken Recipe
  • READY IN 20 mins

Creamy Almond Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • COOK

    20 mins
  • READY IN

    20 mins

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 More Reviews

Most Helpful Positive Review
Jun 08, 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.

 
Most Helpful Critical Review
Feb 05, 2012

My family really loved this dish. The dog AND cat were even snooping around any scaps the kids may have dropped. I enjoyed the flavor, but would have liked more of a "zip". I think next time, I might add a bit more mustard to strenthen the flavor.

 
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 taste.

 
Feb 01, 2010

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

 
Jan 25, 2012

I really liked this chicken. I cooked the chicken in the crock-pot for about 6 hours, then drained off the fat and most of the juices. I made it gluten free using the Soup Mix recipe from Irresistibly Gluten Free in place of the campbell's soup and otherwise followed the recipe for the sauce, then poured the sauce over the chicken and cooked it another hour (still in the crock-pot) We ate it over rice. It was loved by the whole family.

 
May 17, 2012

I thought this was delicious. I substituted Whole Milk for the heavy cream, and left out the red peppers. I usually am not a fan of mustard- but I really liked the flavor of the Dijon in this. It made me reevaluate my stance on mustard. We shall see.

 
Sep 04, 2012

Nice easy dish. I didn't have heavy cream so I floured the chicken pieces before browning and used whole milk instead of cream. For serving i topped chicken with pine nuts and added finely sliced green onion tops for flavor and color.

 
Jul 12, 2014

This is my favorite recipe :) very easy to make, for my hubby who hates sauce I take his chicken out after being sauteed with the butter, pepper and almonds. Then I mix in everything else and serve over brown and wild rice. Do not have to use the heavy whipping cream, can use milk instead.

 

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Nutrition

  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 33.4 g
  • 51%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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