Ready in just thirty minutes, this delicious skillet dish is a go-to recipe perfect for busy weeknights. It features breaded chicken breasts served with rice and topped with an easy to make sauce.
cost per recipe: $6.40
The price is determined by the national average.
tablespoons all-purpose flour
teaspoon ground sage
teaspoon dried thyme, crushed
pounds skinless, boneless chicken breast halves or thighs
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup long grain white rice, prepared according to package directions (about 3 cups)
Stir the flour, sage and thyme on a plate. Coat the chicken with the flour mixture.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Stir the soup and water in the skillet and cook until the mixture is hot and bubbling. Serve the sauce with the chicken and rice.