- 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
- 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.