Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
• Stir the soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup water
• 1 tablespoon coarse-grain Dijon-style mustard
• 1 tablespoon dry white wine
• 1 teaspoon dried parsley flakes
• 1 teaspoon packed brown sugar
• 0.5 teaspoon onion powder
• 0.25 teaspoon dried tarragon leaves, crushed
• 0.125 teaspoon garlic powder