Creamy Mushroom-Garlic Chicken
A garlic and mushroom sauce gives sautéed chicken breasts a dressed-up touch, perfect to pair with rice and your favorite green vegetable.
Ingredients
1 tablespoon vegetable oil
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
0.5 cup milk
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
0.5 cup milk
Instructions
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.
Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Creamy Mushroom-Garlic Chicken
A garlic and mushroom sauce gives sautéed chicken breasts a dressed-up touch, perfect to pair with rice and your favorite green vegetable.
Directions
Print
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.
Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Ingredients
1 tablespoon vegetable oil
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
0.5 cup milk
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