Balsamic Chicken with Roasted Peppers

This very simple recipe was simply delicious!   This was a breeze to put together after work.  I served a baked sweet potato and some green beans with it and Walla!   A perfect healthy dinner in about 25 minutes!   It was quick, easy and tasty too!

Serves 4


1 1/4 pounds skinless, boneless chicken breast halves

1 tablespoon vegetable oil or olive oil

1/2 cup water

1 can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup

3 tablespoons balsamic vinegar

1/2 cup chopped roasted red bell pepper


How to Make it

Step 1

Season the chicken.  Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.).  Add the chicken and cook for at least 3 minutes before turning (if it doesn’t turn easily give it another minute on that side) then cook until both sides are well browned.  Remove the chicken from the skillet.

Step 2

Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup, vinegar and peppers and heat to a boil.

Step 3

Return the chicken to the skillet.  Reduce the heat to medium-low.  Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.

215 calories a serving, 4.5grams of fat, 7.6 grams of carbs, 22.1 grams of protein, 570 grams of sodium.  Per serving of chicken and a fourth of the sauce.


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