2-Step Italian Style Chicken

Simple, two-step supper tonight tastes like it took you all day.

2-Step Italian Style Chicken
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 tbsp. vegetable oil
1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup
(regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomato
1 tbsp. butter

Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until it’s well browned on both
sides. Remove the chicken and set aside.
2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil.
Return the chicken to the skillet and reduce the heat to low. Cover and
cook for 5 minutes or until the chicken is cooked through*.
3. Remove the chicken to the serving platter. Add the butter to the
sauce mixture and stir until the butter melts. Serve the sauce with the
chicken. Serves 4.
TIP: *The internal temperature of the chicken should reach 160°F.

Kitchen Clip:
A tossed green salad with crunchy Pepperidge Farm(R) croutons is a
perfect mate with this skillet dish.
Received on Wed Jun 21 19:28:54 2006