20-Minute Herbed Chicken

Serves 4


1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

1 can (10 ¾ ounces) Condensed Cream of Chicken with Herbs Soup

½ cup mmilk

Broth Simmered Rice


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. Serve the chicken and sauce with the Broth Simmered Rice.


Per Serving: 432 calories, 10g fat, 82 mg cholesterol, 10700 mg sodium, 47 g carbohydrate.


Boneless chicken breasts

Cream of chicken with herbs soup

Chicken broth


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Vegetable oil