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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."

Rate/Review | Read Reviews (6)

Cook Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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.