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Source: Campbell's Recipes
Tagged With: 6 servings
Creamy Almond Chicken
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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Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
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1/4 cup Butter
2/3 cup sliced almond
6 skinless, boneless chicken breast half (about 1 1/2 pounds), pounded to even thickness
1/8 teaspoon ground black pepper
1 cup heavy cream
1 can (10 3/4 ounces) 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
6 cups hot cooked regular long-grain white rice




Heat 1 tablespoon butter in a 10-inch skillet over medium heat.  Add the almonds and cook and stir until lightly browned.  Remove the almonds from the skillet.
Season the chicken with the black pepper.
Heat the remaining butter in the skillet over medium-high heat.  Add the chicken in batches and cook until well browned on both sides.
Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Sprinkle with the remaining almonds.  Serve chicken and sauce with the rice, if desired.


Notes:
Nutritional Values per Serving using Campbell's® Condensed Cream of Chicken Soup: Calories 535, Total Fat 39g, Saturated Fat 18g, Cholesterol 161mg, Sodium 559mg, Total Carbohydrate 13g, Dietary Fiber 2g, Protein 68g, Vitamin A 21%DV, Vitamin C 1%DV, Calcium 7%DV, Iron 9%DV

Nutritional Values per Serving using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 514, Total Fat 37g, Saturated Fat 17g, Cholesterol 161mg, Sodium 445mg, Total Carbohydrate 13g, Dietary Fiber 2g, Protein 67g, Vitamin A 22%DV, Vitamin C 1%DV, Calcium 7%DV, Iron 9%DV


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