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 water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.
• Stir in the rice. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Ingredients

• 1 tablespoon olive oil or vegetable oil
• 1 pound skinless, boneless chicken breast halves (about 1 pound)
• 2 cups water
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped fresh tarragon leaves
• 0.125 teaspoon black pepper
• 2 cups instant white rice