Recipe by Campbell's Kitchen
"Herb-seasoned, sauteed chicken breasts are served with a garlicky, creamy sauce for a dish that delivers great flavor and good nutrition."
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ground dried sage leaves
dried thyme leaves, crushed
skinless, boneless chicken breasts
vegetable cooking spray
1 (10.75 ounce) can
Campbell's® Healthy Request® Condensed Cream of Chicken Soup
So easy, so flavorful, so good! What a great quick meal that seems like a little something more!
I like my meals with a lot of bold flavor, so we doubled the garlic and added dry white wine in place of the water. We also boosted the veggie value by adding a handful of sliced mushrooms and a few green onions to the sauce. Delicious!
I made the chicken only and then served it with sage and onion stuffing. It went perfect for what I needed it for.
The recipe works a bit better if you remove the chicken while it's still pink and continue heating it in an approx 350 degree oven while you are heating up the sauce.
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
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