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.
1 tablespoon olive oil or vegetable oil1 pound skinless, boneless chicken breast halves (about 1 pound)2 cups water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup2 tablespoons lemon juice1 tablespoon finely chopped fresh tarragon leaves0.125 teaspoon black pepper2 cups instant white rice
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