What You'll Need
1/4 cup butter
2/3 cup sliced almonds
1 1/2 pounds skinless, boneless chicken breast halves (about 6 breast halves), pounded to even thickness
1/8 teaspoon black pepper
1 cup heavy cream
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
2 tablespoons orange marmalade
1 tablespoon Dijon-style mustard
1/8 teaspoon crushed red pepper
6 cups hot cooked long grain white rice
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 for 5 minutes or until the chicken is cooked through. Sprinkle with the remaining almonds. Serve chicken and sauce with the rice, if desired.