How To Make Creamy Almond Chicken
This pan-fried almond chicken recipe has a rich and creamy sauce made of condensed cream of chicken soup, mustard, and orange marmalade.
Serves:
Ingredients
- ¼cupbutter
- 1cupalmonds,sliced
- 6chicken breast,halves, skinless, boneless
- tspground black pepper
- 1cupheavy cream
- 1canCampbell’s® Condensed Cream of Chicken Soup
- 2tbsporange marmalade
- 1tbspDijon-style mustard
- tspred pepper,crushed
- 6cupshot regular long-grain white rice,cooked
Instructions
-
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 half a 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.
Nutrition
- Calories: 1436.76kcal
- Fat: 56.16g
- Saturated Fat: 21.20g
- Trans Fat: 0.50g
- Monounsaturated Fat: 22.43g
- Polyunsaturated Fat: 8.36g
- Carbohydrates: 172.19g
- Fiber: 3.53g
- Sugar: 6.61g
- Protein: 57.26g
- Cholesterol: 192.34mg
- Sodium: 713.43mg
- Calcium: 151.09mg
- Potassium: 823.34mg
- Iron: 4.79mg
- Vitamin A: 304.11µg
- Vitamin C: 0.64mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!