Balsamic Chicken with Roasted Peppers
Our creamy mushroom soup transforms two simple ingredients into something really special. Simply stir in balsamic vinegar and roasted red peppers for a super easy dinner. Don’t have roasted peppers? Sun-dried tomatoes will work too.
Share Recipe
Cooking Directions
- 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.
Ingredients
- 1.25 pounds skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil or olive oil
- 0.5 cup water
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 3 tablespoons balsamic vinegar
- 0.5 cup chopped roasted red bell pepper