Monday, December 26, 2005

Creamy Chicken Dijon
Dear Jerry,

Down-home and pleasing describe this sure-to-please supper tonight.


Creamy Chicken Dijon
from Campbell's Kitchen

Prep/Cook Time: 20 min.



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Ingredients:
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell'sŪ Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 tbsp. coarse-grain Dijon-style mustard
1 tbsp. dry white wine
1 tsp. dried parsley flakes
1 tsp. packed brown sugar
1/2 tsp. onion powder
1/4 tsp. dried tarragon leaves, crushed
Dash garlic powder


Directions:
HEAT oil in skillet. Cook chicken 10 min. or until browned.
ADD soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done. Serves 4.

TIP: Serve with a white and wild rice blend and steamed whole green beans. For dessert serve Pepperidge FarmŪ Cherry Turnovers.


kitchen clip

For a slightly different variation, use chicken breast strips instead of breast halves; serve over baked potatoes. Slice cucumber and onion and toss with a vinaigrette.


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food for thought

Poultry is for the cook what canvas is for the painter. -Brillat-Savarin


Campbell's Kitchen
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