Thursday, November 19, 2009

Sweet & Scrumptious Skillet Chicken

OK. The name of this recipe is pretty silly, but I didn't name it. Campbell's Kitchen did. (They've recently redesigned their website. It's very nice! Check it out!)

Regardless of it's silly name, the recipe is a family-pleaser and it's very simple to make. Plus it's not unusual to have all these ingredients on hand, if you have a well-stocked freezer and pantry. Don't know what to make for dinner tonight? Make this!

I served ours with garlic mashed potatoes, but rice would be equally good.

Sweet & Scrumptious Skillet Chicken

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) MSPI-friendly condensed tomato soup
1 tbsp. packed brown sugar
2 tbsp. cider vinegar
1 tbsp. MSPI-friendly Worcestershire sauce

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.

Stir the soup, sugar, vinegar and Worcestershire in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.

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