SHELF STABLE WHIPPING CREAM: Toasted Almond Chicken

FEATURED ITEM:

SHELF STABLE WHIPPING CREAM

WHY STORE THIS ITEM:

• No refrigeration needed until opened. This stuff just sits right in your pantry.
• The cream will stay good on your shelf for about 6 months according to the packaging
• Who would not love some cream during the zombie apocalypse?

DINNER RECIPE:

Toasted Almond Chicken

Adapted from Southern Living, Easy Weeknight Favorites.

The sauce form this recipe is so delicious, sometimes my husband and I will just eat a spoonful! We love this meal and it’s great to know that we can still have it if we have to use our food storage thanks to shelf stable cream.

Makes: 4-6 Servings

Cook Time: 45 minutes

Ingredients:

2 large chicken breasts

Salt and pepper

2 tablespoons butter

1 cup cream

2 tablespoons Dijon mustard

4 tablespoons orange marmalade

¼ teaspoon ground red pepper

1 teaspoon corn starch

2 ounce bag of chopped almonds

Cooked rice

Directions:

Place the chicken into a gallon bag and pound with a mallet until ¼ inch thickness throughout. Cut each breast into 2 inch pieces then salt and pepper to taste.

Heat the butter in a large skillet. When the butter is bubbling, add the chicken. Cook the chicken for 2 minutes on each side or until mostly done. Remove the chicken from the pan and set aside.

Mix the cream, Dijon, marmalade, pepper, and corn starch together in a bowl then pour into the pan with the chicken drippings. Mix thoroughly and bring to a boil. 

When the cream mixture comes to a boil reduce heat to medium low and allow it to simmer until it thickens a little, about 5 to 10 minutes.

Add the chicken back to the pan and the almonds. Simmer in the sauce for 2 to 3 minutes.

Serve chicken over rice then cover with the cream sauce.

Tell us what you made!

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