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<blockquote data-quote="moreluck" data-source="post: 560206" data-attributes="member: 1246">2-Step Italian Style Chicken &nbsp;1 tbsp. vegetable oil 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)1 can (10 3/4 oz.) Campbell&#039;s® Condensed Cream of Mushroom Soup (regular or 98% Fat Free) 1/3 cup water1 tbls. parsley 1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed 1/2 cup chopped plum tomato 1 tbsp. butter &nbsp;1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it&#039;s well browned on both sides. Remove the chicken and set aside.2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. 3. Remove the chicken to the serving platter. Add the butter to the sauce mixture and stir until the butter melts. Serve the sauce with the chicken. Serves 4.</blockquote>

[QUOTE="moreluck, post: 560206, member: 1246"] 2-Step Italian Style Chicken 1 tbsp. vegetable oil 1 1/2 lb. skinless, boneless chicken breast halves (4 to 6) 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free) 1/3 cup water 1 tbls. parsley 1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed 1/2 cup chopped plum tomato 1 tbsp. butter 1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside. 2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. 3. Remove the chicken to the serving platter. Add the butter to the sauce mixture and stir until the butter melts. Serve the sauce with the chicken. Serves 4. [/QUOTE]

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