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
Preparation
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.
