Almond Chicken
Source of Recipe
**This recipe came from the Taste of Home Cooking School Fall 2002 book
Recipe Introduction
***I made this the other night and we really liked it.
List of Ingredients
6 boneless skinless chicken breast halves (I used 3 LARGE breast halves cut into 3 strips each)
1/8 tsp each salt and pepper
4 tb. butter or margarine, divided
2/3 c. sliced almonds
1 c. whipping cream
1 can (10 3/4 oz) Campbells condensed cream of chicken soup, undiluted (I'm sure store brand would be fine)
2 tb. orange marmalade (I keep a small jar of this in my frig for recipes)
1 tb. dijon mustard
1/8 tb. red pepper flakes
hot cooked rice, optional (we served it with hot cooked macaroni)
Recipe
The recipe says to "Place chicken between 2 sheets of plastic wrap and pound to an even thickness"...but, I used 3 large boneless breast halves and I just cut them into 3 long strips each. Season with salt and pepper. Melt 1 tb. butter in large skillet; add almonds and cook until browned. Remove almonds from skillet; set aside. In the skillet, melt remaining butter. Add chicken and cook until browned. Add 1/2 c. reserved almonds, cream, soup, marmalade, mustard and red pepper. Cook, uncovered, for 10 min. or until sauce thickens and chicken juices run clear. Serve with rice if desired. Yield: 6 servings.
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