Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 2 chicken breasts (boneless, skinless)
- 1 can (10.75 ounces) cream of chicken soup, reduced-sodium
- 1/2 cup water
Instructions
- Wash hands with soap and water.
- Heat oil in a skillet at a medium-high setting.
- Add chicken and cook for ten minutes.
- Remove chicken from pan and set aside.
- Stir the soup and water together in the skillet and heat it to a boil.
- Return the chicken to the skillet. Reduce the heat to low and simmer for an additional 10 minutes, or until the chicken reaches an internal temperature of 165 °F.
Source: USDA / MyPlate