Skillet Sweet and Tangy Chicken

This tangy sweet and sour sauce made with Campbell's condensed tomato soup, brown sugar and Worcestershire sauce is the perfect mate for quickly sautéed chicken breasts served over hot cooked rice.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 4  boneless skinless chicken breasts
• 1 (10 3/4ounce) can  Campbell's condensed tomato soup
• 1  tablespoon brown sugar, packed
• 2  tablespoons vinegar
• 1  tablespoon Worcestershire sauce
• 4  cups  hot cooked rice

Directions

1. Heat oil in skillet. Add chicken and cook until browned.
2. Add soup, sugar, vinegar and Worcestershire. Heat to a boil.
3. Cover and cook over low heat 10 minutes, or until done. Serve with rice.