A restaurant-style dish in just 30 minutes? You bet...this tasty skillet dish is simply amazing!
cost per recipe: $6.89
The price is determined by the national average.
tablespoon olive oil or vegetable oil
pound skinless, boneless chicken breast halves (about 1 pound)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
tablespoons lemon juice
tablespoon finely chopped fresh tarragon leaves
teaspoon black pepper
cups instant white rice
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 water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.
Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.