Italian-Style Chicken
Browned chicken simmers briefly in a creamy, basil and parsley seasoned, mushroom-tomato sauce.
Ingredients
1 tablespoon vegetable oil
1.5 pounds skinless, boneless chicken breast halves (6 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil leaves
0.5 cup chopped plum tomato
1 tablespoon butter
1.5 pounds skinless, boneless chicken breast halves (6 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil leaves
0.5 cup chopped plum tomato
1 tablespoon butter
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. Remove the chicken from the skillet.
Stir the soup, water, parsley, basil and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.
Stir the soup, water, parsley, basil and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.
Italian-Style Chicken
Browned chicken simmers briefly in a creamy, basil and parsley seasoned, mushroom-tomato sauce.
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. Remove the chicken from the skillet.Stir the soup, water, parsley, basil and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.
Ingredients
1 tablespoon vegetable oil1.5 pounds skinless, boneless chicken breast halves (6 breast halves)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.333 cup water1 tablespoon chopped fresh parsley1 tablespoon chopped fresh basil leaves0.5 cup chopped plum tomato1 tablespoon butter
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