Subject: Campbell's Creamy Skillet Herb Roasted Chicken
From: Unicorn (unicorn@indenial.com)
Date: Sun Jun 11 2000 - 14:10:16 EDT
Food for Thought:
How beautiful is youth! How beautiful it gleams with its illusions,
aspirations, dreams. (Henry
Wadsworth Longfellow)
Recipe of the Day:
Chicken, herbs and Campbell's Cream of Chicken Soup combine for a quick
skillet meal your family will
love!
Campbell's Creamy Skillet Herb Roasted Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tbsp. all-purpose flour
1/4 tsp. ground sage
1/4 tsp. dried thyme leaves, crushed
4 boneless chicken breast halves or 8 boneless chicken thighs
2 tbsp. butter or margarine
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/2 cup water
4 cups hot cooked rice
MIX flour, sage and thyme. Coat chicken with flour mixture.
HEAT butter in skillet. Add chicken and cook 15 min. or until done.
Remove and keep warm.
ADD soup and water. Heat through. Serve over chicken with rice. Serves
4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
4 boneless chicken breast halves or 8 boneless chicken thighs
Butter or margarine
Rice
All-purpose flour
Ground sage
Dried thyme leaves
Kitchen Clip:
For best flavor, crush dried herbs between your fingers. If your dried
herbs have lost some of their
pungency through age or exposure to air, use a little more than your
recipe calls for to make up for
their weakened flavor.
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