Creamy Chicken Dijon
Enjoy this French-inspired, creamy chicken dish that's ready in just 30 minutes and features a creamy mustard sauce accented with white wine, tarragon and a pinch of brown sugar. Bon appetit!
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
1 tablespoon coarse-grain Dijon-style mustard
1 tablespoon dry white wine
1 teaspoon dried parsley flakes
1 teaspoon packed brown sugar
0.5 teaspoon onion powder
0.25 teaspoon dried tarragon leaves, crushed
0.125 teaspoon garlic powder
1 pound skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
1 tablespoon coarse-grain Dijon-style mustard
1 tablespoon dry white wine
1 teaspoon dried parsley flakes
1 teaspoon packed brown sugar
0.5 teaspoon onion powder
0.25 teaspoon dried tarragon leaves, crushed
0.125 teaspoon garlic powder
Instructions
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.
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.
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.
Creamy Chicken Dijon
Enjoy this French-inspired, creamy chicken dish that's ready in just 30 minutes and features a creamy mustard sauce accented with white wine, tarragon and a pinch of brown sugar. Bon...
Directions
Print
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.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.
Ingredients
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup water1 tablespoon coarse-grain Dijon-style mustard1 tablespoon dry white wine1 teaspoon dried parsley flakes1 teaspoon packed brown sugar0.5 teaspoon onion powder0.25 teaspoon dried tarragon leaves, crushed0.125 teaspoon garlic powder
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