Recipe: Campbell's Creamy Almond Chicken (using chicken breasts)

CAMPBELL'S CREAMY ALMOND CHICKEN

1/4 cup butter or margarine, divided use
2/3 cup sliced almonds
6 boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup heavy (whipping) cream
1 (10 3/4 ounce) can Campbell's Condensed Cream of Chicken Soup (regular or 98% Fat Free)
2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1/8 teaspoon red pepper flakes
Hot cooked rice (optional, for serving)

Melt 1 tbsp butter in skillet. Add almonds and cook until browned remove almonds; set aside.

Place chicken between 2 sheets of plastic wrap and pound to even thickness. Season with salt and pepper.

Melt remaining butter in skillet. Add chicken and cook until browned.

Add 1/2 cup toasted almonds, heavy cream, (undiluted) soup, marmalade, mustard and red pepper. Cook 10 minutes or until sauce thickens.

Garnish with remaining almonds. Serve with rice if desired.

Makes 6 servings
Source: Campbell's Favorite Recipes Cookbook, 2003