• 4servings
  • 30minutes
  • 258calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil

  2. 4 skinless, boneless chicken breast half

  3. 1 can(s) Campbell's® Condensed Cream of Chicken Soup

  4. 1/2 cup(s) water

  5. 1 tablespoon(s) Dijon-style mustard

  6. 1 tablespoon(s) white wine

  7. 1 teaspoon(s) dried parsley flakes

  8. 1 teaspoon(s) brown sugar

  9. 1/2 teaspoon(s) onion powder

  10. 1/4 teaspoon(s) dried tarragon leaves

  11. garlic powder

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.

  2. Stir 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.

  3. Serving Suggestion: Serve with a white and wild rice blend and steamed whole green beans. For dessert serve Pepperidge Farm® Cherry Turnovers.


Send feedback