Creamy Almond Chicken
1/4 cup butter
2/3 cup sliced almonds
6 boneless chicken breast halves
Salt and pepper to taste
1 cup heavy cream
1 10 3/4-oz. Can Campbell's Cream of Chicken Soup, undiluted
2 Tbsp. orange marmalade
2 Tbsp. Dijon mustard
1/8 tsp. red pepper flakes
Place chicken between two sheets of plastic wrap and pound to an even thickness, then season with salt and pepper. Melt one-tablespoon butter in a skillet. Add the almonds and cook until browned. Remove almonds; melt remaining butter in the skillet, add chicken and cook until browned. Add 1/2-cup almonds, cream, soup, marmalade, mustard and red pepper flakes. Cook 10 minutes, or until the sauce thickens. Garnish with the remaining almonds. Serve with rice or noodles if desired. Serves six normal folks or two homeless banjo pickers.
Serve your family a big plate of this dish over rice or noodles along with a nice winter salad and some garlic bread and it don't get no better than this. Falling asleep by the fire sure is easy when you've had a big bait of this dish.
Click here to view the Bluegrass Breakdown column in which this recipe appeared.
Click here to return to J.D.'s Kitchen Home Page.
Copyright © 2002 - 2010 California
Bluegrass Association. All rights reserved.
Please email firstname.lastname@example.org