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3 votes | 5024 views
Prep time:
Cook time:
Servings: 6


Cost per serving $1.28 view details
  • 1/4 cup butter
  • 2/3 cup sliced almonds
  • 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), pounded to even thickness
  • 1/8 tsp. ground black pepper
  • 1 cup heavy cream
  • 1 can (10 3/4 ounces) Cream of Chicken Soup
  • 2 tbsp. orange marmalade
  • 1 tbsp. Dijon-style mustard
  • 1/8 tsp. crushed red pepper
  • 6 cups hot cooked regular long-grain white rice


  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 256g
Recipe makes 6 servings
Calories 436  
Calories from Fat 180 41%
Total Fat 20.56g 26%
Saturated Fat 10.58g 42%
Trans Fat 0.0g  
Cholesterol 56mg 19%
Sodium 405mg 17%
Potassium 149mg 4%
Total Carbs 54.05g 14%
Dietary Fiber 1.2g 4%
Sugars 4.54g 3%
Protein 8.62g 14%



  • Anne Kruse
    February 4, 2011
    This was simple, fast, and tasty. My kids didn't enjoy it as much as I did, but I think they ate too much junk before dinner maybe I'll try getting them to eat it again sometime.
    I've cooked/tasted this recipe!


    • Chef Smith
      June 1, 2011
      LOL kids are a funny thing are they! I am glad you enjoyed it! Looked great!

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