Harvest chicken skillet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 4 | Skinless; bonelss chicken breast halves | |
| 1 | can | Golden Corn Soup |
| ¼ | cup | Milk |
| ¾ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| 1½ | cup | Chopped tomato |
| 1 | tablespoon | Chopped freshparsley |
| 4 | cups | Hot cooked rice |
Directions
Just when I thought I was done with quick meals, I ran across Campbell Soup Co's "Easy Summer Recipies" with page after page of 20-30 min meal ideas.
Here's a few:
Cook chicken in oi until browned on both sides, about 10 min Remove and pour off fat. In same skillet, heat next 4 ingredients to boiling, return chicken to pan and cook over lo heat 5 minutes or until chicken is no longer pink. Stir often. Add tomatoe and parsley. Let heat thru. Serve with rice.
Posted to EAT-L Digest by Sheri Matheson <sherim@...> on Jan 31, 1998