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
Yield: 6 servings
Amount per serving.
- Calories: 455
- Total Fat: 33.4g
- Cholesterol: 140 mg
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
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.
Place chicken between two plastic wrap sheets and pound to even thickness. Season with salt and pepper. Melt remaining butter in the same skillet.
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.
Top with roasted almonds. Creamy Almond Chicken is ready to serve. ENJOY!!
- Serve with steamed rice.