Balsamic Chicken with Roasted Peppers
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.
serves
4
people
Ingredients
cost per recipe: $6.04
The price is determined by the national average.
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1 1/4
pounds skinless, boneless chicken breast halves
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1
tablespoon vegetable oil or olive oil
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1/2
cup water
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1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
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3
tablespoons balsamic vinegar
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1/2
cup chopped roasted red bell pepper
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Recipe Tips
- Serving Suggestion: Serve with fresh crusty bread to soak up all the delicious sauce.
