Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 6 skinless, boneless chicken breast halves

  3. 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

  4. 1/3 cup water

  5. 1 tablespoon chopped fresh parsley

  6. 1 tablespoon chopped fresh basil leaves

  7. 1/2 cup chopped plum tomato

  8. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Heat 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. Remove the chicken from the skillet. Stir the soup, water, parsley, basil and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.


Send feedback