Browned chicken simmers briefly in a basil- and parsley- seasoned creamy mushroom-tomato sauce.
cost per recipe: $15.95
The price is determined by the national average.
tablespoon vegetable oil
each boneless chicken breasts, with skinhalves
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
tablespoon chopped fresh parsley
tablespoon chopped fresh basil leaves
cup chopped plum tomato
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.
Stir the soup, water, parsley, basil and tomato into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the butter just before serving.