Ingredients:
2 tbsp all-purpose flour
1/8 tsp pepper
4 skinless, boneless chicken breasts halves
2 tbsps vegetable oil
1 can (11 1/8 oz) Campbell Italian Tomato Soup
1/2 cup water
Hot cooked noodles
Direction:
1. On wax paper, combine flour and pepper. Coat chicken lightly with flour mixture.
2. In skillet, in hot oil, cook chicken 10 minutes, or until browned. Remove; set aside. Spoon off fat.
3. In skillet, combine soup and water. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Serve over noodles. Garnish with fresh basil and serve with grated Parmesan cheese if desired.
0 Comments