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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. HEAT oil in skillet. Cook chicken 10 minute or until browned.
2. 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.
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