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Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 pound skinless, boneless chicken breast half

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

  4. 1/2 cup milk

  5. 2 tablespoon honey

  6. 1 tablespoon country-style Dijon mustard

  7. 1 tablespoon dry white wine

  8. 1 teaspoon dried parsley flakes

  9. 1 teaspoon packed brown sugar

  10. 1/2 teaspoon onion powder

  11. 1/4 teaspoon dried tarragon leaves , crushed

  12. dash garlic powder

  13. 1 cup regular long-grain white rice , prepared according to package directions (about 3 cups)

  14. 1/4 cup chopped toasted pecans

  15. walnuts

Instructions Jump to Ingredients ↑

  1. Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

  2. Stir the soup, milk, honey, 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. Serve the chicken and sauce with the rice. Sprinkle with the pecans.

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