This dish features bone-in chicken breasts, peppers, onion and tomatoes simmered in a delicious sauce and served over a bed of brown rice. It’s hearty, full of flavor and guaranteed to be a hit with your whole family!
cost per recipe: $16.86
The price is determined by the national average.
bone-in chicken breast half, skin removed (about 3 pounds)
teaspoon kosher salt
teaspoon ground black pepper
tablespoon canola oil
large onion, cut in half and sliced (about 1 cup)
small red bell pepper, cut into 2-inch long strips (about 1 cup)
small green pepper, cut into 2-inch long strips (about 1 cup)
cloves garlic, minced
cup white wine
can (14.5 ounces) diced tomatoes, undrained
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Golden Mushroom Soup
cups hot cooked brown rice
tablespoons chopped fresh parsley
Season the chicken with the salt and black pepper.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the saucepot.
Reduce the heat to medium. Add the onion and pepper strips to the saucepot and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
Increase the heat to medium-high. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 1 minute or until the wine is reduced by half.
Stir in the tomatoes and soup. Return the chicken to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through. Serve the chicken and sauce over the rice. Sprinkle with the parsley.