Meal-mail

Wednesday, June 21, 2006

Dear Jerry,

Simple, two-step supper tonight tastes like it took you all day.

2-Step Italian Style Chicken
from Campbell's Kitchen

Prep/Cook Time: 25 min.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

Ingredients:

1 tbsp. vegetable oil

1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free)

1/3 cup water

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed

1/2 cup chopped plum tomato

1 tbsp. butter

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.
2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through*.
3. Remove the chicken to the serving platter. Add the butter to the sauce mixture and stir until the butter melts. Serve the sauce with the chicken. Serves 4.

TIP: *The internal temperature of the chicken should reach 160°F.

A tossed green salad with crunchy Pepperidge Farm® croutons is a perfect mate with this skillet dish.

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The definitive recipe for any Italian dish has not yet appeared. We are still creating. -Luigi Barzini

Campbell Soup Company

Camden, NJ U.S.A. 08103-1701