Lemon Chicken Tarragon

A restaurant-style dish in just 30 minutes?  You bet...this tasty skillet dish is simply amazing!

Directions

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 water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.

Stir in the rice. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Ingredients

1 tablespoon olive oil or vegetable oil
1 pound skinless, boneless chicken breast halves (about 1 pound)
2 cups water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
2 tablespoons lemon juice
1 tablespoon finely chopped fresh tarragon leaves
0.125 teaspoon black pepper
2 cups instant white rice

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