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Skillet Sweet & Tangy Chicken
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1lb.)
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 tablespoon packed brown sugar
2 tablespoons vinegar
1 tablespoons Worcestershire sauce
4 cups hot cooked rice
1. In medium skillet over medium-high heat, heat oil.
Add chicken and cook 10 minutes or until browned.
Set chicken aside. Pour off fat.
2. Add soup, sugar, vinegar and Worcestershire.
Heat to a boil.
Return chicken to pan. Reduce heat to low.
Cover and cook 5 minutes or until chicken is no longer pink.
Serve with rice.
Serves 4.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1lb.)
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 tablespoon packed brown sugar
2 tablespoons vinegar
1 tablespoons Worcestershire sauce
4 cups hot cooked rice
1. In medium skillet over medium-high heat, heat oil.
Add chicken and cook 10 minutes or until browned.
Set chicken aside. Pour off fat.
2. Add soup, sugar, vinegar and Worcestershire.
Heat to a boil.
Return chicken to pan. Reduce heat to low.
Cover and cook 5 minutes or until chicken is no longer pink.
Serve with rice.
Serves 4.