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vegetable oil chicken breasts Campbells condensed cream of chicken soup milk honey brown mustard thin orange
Viewed: 60 - Published at: 3 years agoIngredients
- 1 Tbsp. vegetable oil
- 2 whole chicken breasts, split, skinned and boned (1 lb. boneless)
- 1 can Campbell's condensed cream of chicken soup
- 1/4 c. milk or water
- 1 Tbsp. honey
- 1 Tbsp. spicy brown mustard
- 4 thin orange or lemon slices
Method
- In a 10-inch skillet, over medium-high heat in hot oil, cook chicken for 10 minutes or until browned on both sides.
- Spoon off fat.
- Stir in soup, milk, honey and mustard.
- Top each chicken piece with orange slices.
- Reduce heat to low.
- Cover; simmer for 5 minutes or until chicken is fork-tender.
- Serve over rice. Makes 4 servings.
