Herbed Honey Dijon Chicken
Sounds like it was prepared by a fancy French restaurant...tastes like it too. But this delectable skillet dish is on the table in just 40 minutes!
Ingredients
1 tablespoon butter
1 pound skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup milk
2 tablespoons honey
1 tablespoon country-style 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
1 dash garlic powder
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
0.25 cup chopped toasted pecans or walnuts
1 pound skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup milk
2 tablespoons honey
1 tablespoon country-style 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
1 dash garlic powder
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
0.25 cup chopped toasted pecans or walnuts
Instructions
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.
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.
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.
Herbed Honey Dijon Chicken
Sounds like it was prepared by a fancy French restaurant...tastes like it too. But this delectable skillet dish is on the table in just 40 minutes!
Directions
Print
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.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.
Ingredients
1 tablespoon butter1 pound skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup milk2 tablespoons honey1 tablespoon country-style Dijon-style mustard1 tablespoon dry white wine1 teaspoon dried parsley flakes1 teaspoon packed brown sugar0.5 teaspoon onion powder0.25 teaspoon dried tarragon leaves, crushed1 dash garlic powder1 cup regular long grain white rice, prepared according to package directions (about 3 cups)0.25 cup chopped toasted pecans or walnuts
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