Prep 5 mins
Cook 15 mins
My dietitian gave me the recipe during one of my counseling sessions. I told her it was deeelish. Their dietary dept. is really good about working with what you can/can't and will/won't eat for your special diet. Even though they are a hospital, the food there is surprisingly good.
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breast halves
- 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
- 1⁄2 cup water
- 1 tablespoon coarse-grain dijon-style mustard
- 1 teaspoon dried parsley flakes
- 1 teaspoon brown sugar, packed
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon dried tarragon leaves, crushed
- 1 dash garlic powder
- HEAT oil in skillet. Cook chicken 10 minute or until browned.
- ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.
This was delicious. Seasoned the chicken breast with some salt, pepper and garlic before cooking. I didn't have taragon but it was still really good without it. I served with rice and asparagus - I never want to eat asparagus without this sauce again!
I didn't have all the spices for this, so I made a few substitutions, but it was fantastic. My boyfriend had to have his gallbladder removed, and because of that he has a lot of pain, and has to be careful of what he eats. This sat really well with him. We made it with the Cajun Fries, and the sweetish chicken with the spicy potatoes were amazing. We will definitely make this again!
I made this tonight and uploaded a photo. It was delicious! I actually made it in a crock pot, as one reviewer suggested. Easy, easy, easy. Six hours later, dinner. My partner actually loved it. Will make again, definitely.