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Chicken Breasts with Almonds


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Rate this recipe 4.7/5 (10 Votes)


  • 6 skinned and boned chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1/2 cup dry white wine
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 cup heavy cream
  • 1/4 cup toasted sliced almonds
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
  • Hot cooked rice


Adapted from


Step 1

1. Preheat oven to 350°. Place chicken in a 13- x 9-inch baking dish. Sprinkle chicken with salt and pepper.

2. Melt butter in a medium skillet over medium-high heat. Add mushrooms, and sauté 4 to 6 minutes or until golden brown. Add wine; cook, stirring often, 2 minutes. Stir in soup and cream, and cook, stirring often, 3 minutes. Pour mushroom mixture over chicken.

3. Bake at 350° for 40 to 45 minutes or until bubbly. Remove from oven, and let stand 10 minutes. Sprinkle with almonds and chopped parsley. Serve over hot cooked rice.

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