20-Minute Herbed Chicken

For a quick dinner, you can always rely on chicken breasts. Enhance the
herb flavor of the sauce by adding half a teaspoon of your favorite
dried herb to the skillet (thyme is great!) with the soup and milk.

20-Minute Herbed Chicken
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 20 min.

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken with Herbs
Soup
1/2 cup milk
/Broth Simmered Rice/

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until well browned on both sides.

2. Stir the soup and milk 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 /Broth Simmered Rice./

/Broth Simmered Rice:/ Heat *1 can* (10 1/2 ounces) Campbell's®
Condensed Chicken Broth and *1 cup* water in a 3-quart saucepan over
medium-high heat to a boil. Stir in *2 cups* *uncooked* Minute® White
Rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.

Makes: 4 servings.

Kitchen Clip
For a vegetable kick, stir a cup of frozen peas into the broth along
with the instant rice. Or, instead of rice, serve the chicken with
buttered egg noodles tossed with peas, Parmesan and parsley.
Received on Mon Aug 9 15:14:45 2010