Subject: Campbell's Chicken Dijon
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 03 2000 - 20:24:20 EDT
Food for Thought:
Each child has one extra line to your heart, which no other child can
replace. (Marguerite Kelly and
Elia Parsons, "The Mother's Almanac")
Recipe of the Day:
A gourmet dish made weekday-easy thanks to the cooking convenience of
Campbell's Cream of Chicken
Soup.
Campbell's Chicken Dijon
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=941
Prep/Cook Time: 15 minutes
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
2/3 cup water
1 tbsp. Dijon-style mustard
1/8 tsp. pepper
4 cups hot cooked rice
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, water, mustard and pepper. Heat to a boil. Cover and cook over
low heat
5 min. or until done. Serve with rice. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Celery or 98% Fat Free Cream of
Celery Soup
4 boneless chicken breast halves
Rice
Vegetable oil
Dijon-style mustard
Pepper
Kitchen Clip:
Leftover rice can be refrigerated, in an airtight container, for up to 4
days, or frozen for up to 6
months. Reheat rice easily in a vegetable steamer, making sure the water
doesn't touch the rice.
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