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All you need is 20 minutes to get this delicious dish on the table. The tangy sweet and tangy sauce is made with tomato soup, brown sugar and Worcestershire sauce, and is the perfect mate for quickly sautéed chicken breasts.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 tablespoon packed brown sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Submitted by: Dina M.
Date: 04/21/2009
I did a few things different...I seasoned the chicken with seasoning salt and fresh, ground black pepper before browning. Also, before browning the chicken, I carmelized a medium sweet onion in the same pan. I removed the onions, then browned the chicken. I then added the onions back to the sauce before simmering. Great addition!! I will definitely make it again!!
Submitted by: April J.
Date: 03/29/2009
This is a family favorite, even my nine and two year olds loved it. I will make it again.
Submitted by: Laura C.
Date: 01/12/2009
I make this recipe frequently. I use balsamic vinegar. Even the leftovers are good. When I use thinly sliced chicken, the leftovers make great chicken sandwiches.
Submitted by: Melissa H.
Date: 02/28/2008
This was so fast and easy to make. My picky family really enjoyed it.
Reviews 1-4 of 15
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Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 25 minutes
Makes: 4 servings
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