Sweet & Tangy Chicken
Weeknight cooking is easy and delicious with this one-skillet chicken dish that lets you enjoy good home cooking in less than 40 minutes.
Ingredients
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.25 cup water1 tablespoon packed brown sugar1 tablespoon apple cider vinegar1 cup long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Sweet & Tangy Chicken
Weeknight cooking is easy and delicious with this one-skillet chicken dish that lets you enjoy good home cooking in less than 40 minutes.
Directions
Print
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Ingredients
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.25 cup water1 tablespoon packed brown sugar1 tablespoon apple cider vinegar1 cup long grain white rice, prepared according to package directions (about 3 cups)
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