Browned chicken simmers briefly in a creamy, basil and parsley seasoned, mushroom-tomato sauce.
cost per recipe: $9.11
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves (6 breast halves)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
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 well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, parsley, basil and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.