Ingredients
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1 tablespoon vegetable oil
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1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
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1/2 cup water
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1 tablespoon coarse-grain dijon-style mustard
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1 teaspoon dried parsley flakes
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1 teaspoon brown sugar, packed
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1/2 teaspoon onion powder
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1 dash garlic powder
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4 boneless skinless chicken breast halves
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1/4 teaspoon dried tarragon leaves, crushed
Instructions
- HEAT oil in skillet. Cook chicken 10 minute or until browned.
- ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.