Subject: Creamy Almond Chicken
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 27 2003 - 14:52:20 EST
This winner from our second 20-Minute Recipe Challenge teams Campbell's
Cream of Chicken Soup with toasted almonds, orange marmalade, mustard,
red pepper and cream to create a delectable sauce for chicken--and a
delicious homemade meal in just 20 minutes.
Creamy Almond Chicken
from Campbell's Kitchen
Prep/Cook Time: 20 min.
1/4 cup butter OR margarine
2/3 cup sliced almonds
6 boneless chicken breast halves
1/8 tsp. pepper
1 cup heavy cream
1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream
of Chicken Soup
2 tbsp. orange marmalade
1 tbsp. Dijon mustard
1/8 tsp. crushed red pepper
Directions:
MELT 1 tbsp. butter in skillet. Add almonds and cook until browned.
Remove almonds.
PLACE chicken between 2 sheets of plastic wrap and pound to even
thickness. Season with pepper.
MELT remaining butter in skillet. Add chicken and cook until browned.
ADD 1/2 cup toasted almonds, cream, soup, marmalade, mustard and red
pepper. Cook 10 min. or until sauce thickens. Garnish with remaining
almonds. Serve with rice if desired. Serves 6.
Kitchen Clip:
If you are an almond fan, you can send gratitude for your favorite nut
to our great state of California, which produces 80% of the world's
supply--most of which are used in candy. Almonds are among the world's
earliest cultivated foods; they are mentioned in the Bible and were used
as a fertility charm to shower newlyweds in ancient Rome. Almonds made
their appearance on our shores in the mid-eighteenth century, brought to
California by the Franciscan Padres.
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