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Fresh Tomato Basil Chicken

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Browned chicken simmers briefly in a basil- and parsley- seasoned creamy mushroom-tomato sauce.

serves 4 people

Ingredients

cost per recipe: $15.95

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 4

    each boneless chicken breasts, with skinhalves

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

  • 1/3

    cup water

  • 1

    tablespoon chopped fresh parsley

  • 1

    tablespoon chopped fresh basil leaves

  • 1/2

    cup chopped plum tomato

  • 1

    tablespoon butter

view nutrition info

How to Make It

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. 
Step 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.

Step 2

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. 

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

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