Creamy Almond Chicken

What a fantastic way to dress up chicken! The creamy sauce with hints of
orange marmalade, Dijon-style mustard and crunchy almonds makes any
dinner a special occasion.

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 teaspoon 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 tablespoons orange marmalade
1 tablespoon Dijon-style mustard
1/8 teaspoon crushed red pepper
6 cups hot cooked regular long-grain white rice

1. 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.

2. Season the chicken with the black pepper.

3. Heat the remaining butter in the skillet over medium-high heat. Add
the chicken in batches and cook until well browned on both sides.

4. 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.
Makes: 6 servings.

Kitchen Clip
                              Early spring asparagus is absolutely perfect with this chicken
dish. Try roasting it by coating it lightly with oil, salt and pepper,
then cooking on a baking sheet in a 425°F. oven for 8 to 10 minutes.
Received on Sat Feb 26 20:23:50 2011