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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butter or margarine
skinless, boneless chicken breasts
ground black pepper
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
crushed red pepper
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.
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.
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.
I'm not much of a cook but I was able to cook this recipe. The kids and I loved it.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Almond Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 300
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