Ingredients
1 tbsp. vegetable oil
4 skinless, boneless chicken breast half
1 can Campbell’s® Condensed Cream of Chicken Soup
1/2 c. water
1 tbsp. Dijon-style mustard
1 tbsp. white wine
1 tsp. dried parsley flakes
1 tsp. brown sugar
1/2 tsp. onion powder
1/4 tsp. dried tarragon leaves
garlic powder
Preparation
Step 1Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.Step 2Stir the soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.Step 3Serving Suggestion: Serve with a white and wild rice blend and steamed whole green beans. For dessert serve Pepperidge Farm® Cherry Turnovers.
