Cooking 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 for 5 minutes or until the chicken is cooked through.  Sprinkle with the remaining almonds.  Serve chicken and sauce with the rice, if desired.

Ingredients

• 0.25 cup butter
• 0.667 cup sliced almonds
• 1.5 pounds skinless, boneless chicken breast halves(about 6 breast halves), pounded to even thickness
• 0.125 teaspoon black pepper
• 1 cup heavy cream
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 2 tablespoons orange marmalade
• 1 tablespoon Dijon-style mustard
• 0.125 teaspoon crushed red pepper
• 6 cups hot cooked long grain white rice