Creamy Almond Chicken Recipe

 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]


[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 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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[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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