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!
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
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.
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.
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.