Creamy Almond Chicken

By á-47

Ingredients

• 1/4 cup butter
• 2/3 cup sliced almonds
• 6 skinless, boneless chicken breast halves (about 1 1/2 lb)
• 1/8 tea. pepper
• 1 cup heavy cream
• 1 can condensed cream of chicken soup
• 2 tbsp. orange marmalade
• 1 Tbsp. Dijon mustard
• 1/8 tea. crush red pepper
• 6 cups hot cooked regular long-grain white rice

Preparation

Step 1

Heat 1 Tbsp. butter in a 10" 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 bot sides.

Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper flakes 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.