Italian Chicken

 

Ingredients:

1 tbsp. vegetable oil 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)

1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup (regular or Fat Free)

1/3 cup water

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh basil leaves leaves OR 1 tsp. dried basil leaves, crushed

1/2 cup chopped plum tomato

1 tbsp. butter

Directions:

HEAT the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.

STIR in the soup, water, parsley, basil and tomato. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through*.

PLACE the chicken onto the serving platter. Add the butter to the sauce mixture and stir until the butter melts. Serve the sauce with the chicken.

TIP: *The internal temperature of the chicken should reach 160°F.

    Prep Time: 25 minutes 
    Serves: 4