This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Campbell's® Creamy Dijon Chicken with Rice
Creamy Almond Chicken
Creamy Pesto Chicken and Bow Ties
Creamy Chicken and Wild Rice
2-Step Creamy Chicken and Pasta
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Deboning a Chicken Breast
Chicken Soup's On
Soup Up Your Chicken Soup
Related Collections
30-Minute Chicken Dishes
French Poultry
30 Minute Meals
Campbell's Kitchen Chicken
Chicken Breast Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Creamy Chicken Dijon

By: Campbell's Kitchen

"Enjoy this French-inspired, creamy chicken dish that cooks up in just 20 minutes and features herb and Dijon-style mustard flavor accents."

Rate/Review | Read Reviews (19)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 tablespoon coarse-grain Dijon-style mustard
1 tablespoon dry white wine
1 teaspoon dried parsley flakes
1 teaspoon packed brown sugar
1/2 teaspoon onion powder
1/4 teaspoon dried tarragon leaves, crushed
1 dash garlic powder

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.