Our creamy mushroom soup transforms two simple ingredients into something really special. Simply stir in balsamic vinegar and roasted red peppers for a super easy dinner. Don’t have roasted peppers? Sun-dried tomatoes will work too.
cost per recipe: $6.04
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoon vegetable oil or olive oil
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
tablespoons balsamic vinegar
cup chopped roasted red bell pepper
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, vinegar and peppers and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.