Cooking Directions

• Heat the butter 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, brown sugar and vinegar 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.

Ingredients

• 1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.25 cup water1 tablespoon packed brown sugar1 tablespoon apple cider vinegar1 cup long grain white rice, prepared according to package directions (about 3 cups)