Honey Mustard Chicken with Beer Sauce
When honey mustard, beer and our creamy mushroom soup are combined, magic happens. For the best flavor use an inexpensive full-flavored beer. If you don’t have honey mustard just use 1 tablespoon each honey and mustard.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil or olive oil
0.5 cup beer (we like a lager-style beer in this dish)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 tablespoons honey mustard
1 tablespoon vegetable oil or olive oil
0.5 cup beer (we like a lager-style beer in this dish)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 tablespoons honey mustard
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 beer 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 and honey mustard 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 beer 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 and honey mustard 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.
Honey Mustard Chicken with Beer Sauce
When honey mustard, beer and our creamy mushroom soup are combined, magic happens. For the best flavor use an inexpensive full-flavored beer. If you don’t have honey mustard just ...
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 beer 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 and honey mustard 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 beer (we like a lager-style beer in this dish)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup2 tablespoons honey mustard
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