- 1 tablespoon vegetable oil
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/3 cup water
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil leaves
- 1/2 cup chopped plum tomato
- 1 tablespoon butter
- 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. Remove the chicken from the skillet.
- Stir the soup, water, parsley, basil and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
- Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.