Sounds like it was prepared by a fancy French restaurant...tastes like it too. But this delectable skillet dish is on the table in just 40 minutes!
cost per recipe: $8.91
The price is determined by the national average.
pound skinless, boneless chicken breast halves
can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
tablespoon country-style Dijon-style mustard
tablespoon dry white wine
teaspoon dried parsley flakes
teaspoon packed brown sugar
teaspoon onion powder
teaspoon dried tarragon leaves, crushed
dash garlic powder
cup regular long grain white rice, prepared according to package directions (about 3 cups)
cup chopped toasted pecansor walnuts
Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, milk, honey, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder 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 rice. Sprinkle with the pecans.