2 Step Italian Style Chicken
1 tablespoon vegetable oil
2 to 4 skinless, boneless chicken breasts
1 (10.75 ounce) can cream of mushroom soup
1/3 cup water
1 tablespoon chopped fresh parsley
1 teaspoon dried basil
1/2 cup chopped plum tomatos
1 tablespoon butter
In skillet, heat oil over medium-high heat. Add chicken, cook for 10 minutes, or until well browned on both sides. Remove chicken, set
aside. Stir in soup, water, parsley, basil and tomatos. Heat to a boil. Return chicken to skillet. Reduce heat to low. Cover. Cook for 5 minutes, or until chicken is cooked through. Remove chicken to serving platter. Add butter to sauce mixture, stir until butter melts. Serve sauce with chicken.
Makes 4 servings.
TIP:
Internal temperature of chicken should reach 160°F.