Maple Pecan Chicken
Creamy maple pecan sauce gives your chicken dinner a little southern flavor. Cider vinegar perfectly balances the sweetness from the maple syrup. Use real maple syrup for the best flavor then top with toasted pecans for delicious crunch.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil or olive oil
3 tablespoons apple cider vinegar
2 tablespoons water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
3 tablespoons pure maple syrup
2 tablespoons chopped toasted pecans
1 tablespoon vegetable oil or olive oil
3 tablespoons apple cider vinegar
2 tablespoons water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
3 tablespoons pure maple syrup
2 tablespoons chopped toasted pecans
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 vinegar and water 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 maple syrup 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. Sprinkle with the pecans before serving.
Add the vinegar and water 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 maple syrup 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. Sprinkle with the pecans before serving.
Maple Pecan Chicken
Creamy maple pecan sauce gives your chicken dinner a little southern flavor. Cider vinegar perfectly balances the sweetness from the maple syrup. Use real maple syrup for the best f...
Directions
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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 vinegar and water 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 maple syrup 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. Sprinkle with the pecans before serving.
Ingredients
1.25 pounds skinless, boneless chicken breast halves1 tablespoon vegetable oil or olive oil3 tablespoons apple cider vinegar2 tablespoons water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup3 tablespoons pure maple syrup2 tablespoons chopped toasted pecans
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