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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Creamy Almond Chicken Recipe

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This recipe for Creamy Almond Chicken is from Ambassadors For Health Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 condensed cream of chicken Soup
( regular or 98 0/0 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
Directions:
Directions:
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 until chicken is well done, about 15 minutes.
Personal Notes:
Personal Notes:
Calories per serving: 523 (without rice)

 

 

 

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