Wednesday, May 27, 2009

Creamy Chicken Dijon

Creamy Chicken Dijon

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 tbsp. coarse-grain Dijon-style mustard ( I added 2 Tbsp. Dijon Mustard)
1 tbsp. dry white wine (can sub a splash of vinegar or lemon juice)
1 tsp. dried parsley flakes
1 tsp. packed brown sugar
1/2 tsp. onion powder
1/4 tsp. dried tarragon leaves, crushed (I left this out)
Dash garlic powder

Heat oil in skillet. Cook chicken 10 min. or until browned. Add soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done. Serve over cooked rice.

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