- 1/4 cup butter or margarine
- 2/3 cup sliced almonds
- 6 skinless, boneless chicken breasts
- 1/8 teaspoon ground black pepper
- 1 cup heavy cream
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon-style mustard
- 1/8 teaspoon crushed red pepper
- Melt 1 tablespoon butter in skillet. Add almonds and cook until browned. Remove almonds.
- Place chicken between 2 sheets of plastic wrap and pound to even thickness. Season with pepper.
- Melt remaining butter in skillet. Add chicken and cook until browned.
- Add 1/2 cup toasted almonds, cream, soup, marmalade, mustard and red pepper. Cook 10 minutes or until sauce thickens. Garnish with remaining almonds. Serve with rice if desired.