Cooking Directions

• Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soup, water, lemon juice and garlic in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with hot cooked pasta, if desired.

Ingredients

• 2 tablespoons butter
• 1.5 pounds skinless, boneless chicken breast halves(about 6 breast halves)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.25 cup water
• 2 teaspoons lemon juice
• 2 cloves garlic, minced or 1/2 teaspoon garlic powder