Cooking Directions

• Season the chicken.  Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.).  Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned.  Remove the chicken from the skillet.
• Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the soup, peanut butter, soy sauce and ginger and heat to a boil.
• Return the chicken to the skillet.  Reduce the heat to medium-low.  Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.  Sprinkle with the cilantro before serving.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil or olive oil
• 0.5 cup water
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 tablespoon creamy peanut butter
• 1 tablespoon soy sauce
• 0.5 teaspoon ground ginger
• 1 tablespoon chopped fresh cilantro