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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup butter or margarine |
2/3 cup sliced almonds |
6 skinless, boneless chicken breasts |
1/8 teaspoon ground black pepper |
1 cup heavy cream |
1 (10.75 ounce) can 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 |
Directions:
1. Melt 1 tablespoon butter in skillet. Add almonds and cook until browned. Remove almonds.
2. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Season with pepper.
3. Melt remaining butter in skillet. Add chicken and cook until browned.
4. Add 1/2 cup toasted almonds, cream, soup, marmalade, mustard and red pepper. Cook 10 minutes or until sauce thickens. Garnish with remaining almonds. Serve with rice if desired.
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