Balsamic Chicken with Roasted Peppers
Our creamy mushroom soup transforms two simple ingredients into something really special. Simply stir in balsamic vinegar and roasted red peppers for a super easy dinner. Don’t have roasted peppers? Sun-dried tomatoes will work too.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
3 tablespoons balsamic vinegar
0.5 cup chopped roasted red bell pepper
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
3 tablespoons balsamic vinegar
0.5 cup chopped roasted red bell pepper
Instructions
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, vinegar and peppers and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, vinegar and peppers and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Balsamic Chicken with Roasted Peppers
Our creamy mushroom soup transforms two simple ingredients into something really special. Simply stir in balsamic vinegar and roasted red peppers for a super easy dinner. Don’t h...
Directions
Print
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, vinegar and peppers and heat to a boil.Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Ingredients
1.25 pounds skinless, boneless chicken breast halves1 tablespoon vegetable oil or olive oil0.5 cup water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup3 tablespoons balsamic vinegar0.5 cup chopped roasted red bell pepper
Italian Chicken & Peppers
This simple skillet supper is reminiscent ...
Skillet Herb Roasted Chicken
Ready in just thirty minutes, this delicio...
Chicken & Asparagus with Farro
Change up your routine by making this Chic...
Chicken Scampi
Garlic-and-lemon seasoned chicken in a cre...