Creamy Almond Chicken

In this dish, spicy red pepper accentuates the tart marmalade, while
pungent Dijon adds bite to the rich cream to form a distinctive sauce.
This is what cooking is all about.

Creamy Almond Chicken
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 20 min.

1/4 cup butter
2/3 cup sliced almonds
6 skinless, boneless chicken breast halves (about 1 1/2 pounds),
pounded to even thickness
1/8 tsp. ground black pepper
1 cup heavy cream
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular *or* 98% Fat Free)
2 tbsp. orange marmalade
1 tbsp. Dijon-style mustard
1/8 tsp. crushed red pepper
6 cups hot cooked regular long-grain white rice

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 *1/2 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.

Serves 6.

Kitchen Clip This rich dish can handle some pretty bold-tasting
greens. Try serving Swiss chard, kale, or mustard greens as an
accompanying side dish.
Received on Mon Jan 25 14:54:12 2010