Cream of Chicken Soup,orange marmalade, cream, red pepper flakes, mustard and almonds perfectly season a creamy and delicious sauce for pan-fried chicken. This is a nice, easy go to recipe. Serve with Rice. Check it out Creamy Almond Chicken recipe here
[one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]
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- 6 skinless, boneless chicken breast
- 1 (10.75 ounce) can condensed Cream of Chicken Soup
- 1 cup heavy cream
- 1/4 cup butter or margarine
- 2/3 cup sliced almonds
- 2 tbsp orange marmalade
- 1 tbsp Dijon-style mustard
- 1/8 tsp ground black pepper
- 1/8 tsp crushed red pepper
- salt to taste
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Yield: 6 servings
Amount per serving.
- Calories: 455
- Total Fat: 33.4g
- Cholesterol: 140 mg
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Place 1 tablespoon butter in a large skillet. Melt butter and add almonds; cook for 2 minutes or until browned. Turn the heat off and remove almonds. Keep aside.
Step 2
Place chicken between two plastic wrap sheets and pound to even thickness. Season with salt and pepper. Melt remaining butter in the same skillet.
Step 3
Place chicken into the skillet and cook for 4-5 minutes on each side or until browned. Stir in mustard, cream, soup, marmalade and red pepper. Cook for 10 minutes or until sauce is thickened.
Step 4
Top with roasted almonds. Creamy Almond Chicken is ready to serve. ENJOY!!
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- Serve with steamed rice.
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