Marry Me Chicken
Total Time: 30 Minutes
Serves: 4
Prep Time: 10 Minutes
Ingredients
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2 tablespoons oil from jarred sun-dried tomatoes in olive oil (amount divided in recipe steps below)
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1 1/4 pounds thin-sliced skinless boneless chicken breast halves
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1 large onion, diced (about 1 cup)
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1 tablespoon minced garlic
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1/8 teaspoon crushed red pepper (add more, if desired)
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1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Gluten Free Cream of Mushroom Soup
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3/4 cup Swanson® Natural Goodness® Chicken Broth
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1/3 cup thinly sliced drained sun-dried tomatoes in olive oil
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1/4 cup grated Parmesan cheese
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1 tablespoon thinly sliced fresh basil leaves
Directions
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Season the chicken with salt and pepper. Heat 1 tablespoon sun-dried tomato oil in a 12-inch skillet. Add the chicken and cook for 8 minutes or until browned on both sides. Remove the chicken from the skillet.
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Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and cook for 2 minutes. Add the garlic and red pepper and cook and stir for 2 minutes.
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Stir in the soup, broth, tomatoes and cheese and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Return the chicken to the skillet. Cook for 1 minute or until the chicken is done. Sprinkle with the basil and serve over hot cooked pasta, rice or potatoes, if desired.
