Cooking Directions

• Cook the bacon in a 10-inch skillet over medium heat until crisp, stirring occasionally.  Remove the bacon from the skillet and drain on paper towel.  Reserve 1 tablespoon drippings in the skillet.
• Season the chicken.  Heat the drippings in a 10-inch skillet over medium-high heat (Make sure the skillet and drippings 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 wine 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 and heat to a boil.
• Return the chicken and bacon 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

• 8 ounces bacon, cut into 1-inch pieces
• 1.25 pounds skinless, boneless chicken breast halves
• 0.5 cup dry white wine
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup