Lunch: Creamy Almond Chicken

Campbell's® Condensed Cream of Chicken Soup, heavy cream, orange marmalade, red pepper flakes, Dijon-style mustard and almonds perfectly season a creamy and delicious sauce for pan-fried chicken.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Creamy Almond Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1/4 c. butter
.67 c. sliced almonds
6 skinless, boneless chicken breast halves
.13 tsp. ground black pepper
1 c. heavy cream
1 can Campbell's® Condensed Cream of Chicken Soup
2 tbsp. orange marmalade
1 tbsp. Dijon-style mustard
.13 tsp. crushed red pepper
6 c. hot cooked regular long-grain white rice

Instructions

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. Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 514, Total Fat 37g, Saturated Fat 17g, Cholesterol 161mg, Sodium 445mg, Total Carbohydrate 13g, Dietary Fiber 2g, Protein 67g, Vitamin A 22%DV, Vitamin C 1%DV, Calcium 7%DV, Iron 9%DV

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