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.  Remove the chicken from the skillet.
• Stir the soup, water, parsley, basil and tomatoes 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.
• Remove the chicken from the skillet.  Add the butter to the skillet and stir until the butter is melted.  Serve the sauce with the chicken.

Ingredients

• 1 tablespoon vegetable oil
• 1.5 pounds skinless, boneless chicken breast halves (6 breast halves)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.333 cup water
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil leaves
• 0.5 cup chopped plum tomato
• 1 tablespoon butter