Cooking Directions

• Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
• Stir the soup, milk, honey, 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. Serve the chicken and sauce with the rice. Sprinkle with the pecans.

Ingredients

• 1 tablespoon butter
• 1 pound skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup milk
• 2 tablespoons honey
• 1 tablespoon country-style 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
• 1 dash garlic powder
• 1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
• 0.25 cup chopped toasted pecans  or walnuts