Sunday, October 29, 2006

Honey Mustard Chicken

You know, I love the recipes on the back of Campbell's soup cans. They are often simple and tasty. I found this recipe on a can of cream of chicken soup. Our family enjoyed it for supper tonight and it was delicious! I served the chicken with brown rice, green peas and steamed cauliflower.

Honey Mustard Chicken

4 boneless, skinless chicken breasts
1 tbsp. vegetable oil
1 small onion, finely chopped
1 can 1/2 fat cream of chicken soup
1/2 C. water
1/2 tsp. garlic powder
2 tbsp. honey
2 tbsp. dijon mustard

Heat oil in a large skillet. Brown chicken breasts at medium heat, about 8 minutes per side. Remove chicken to a clean plate. Cook onion in skillet until softened, about 3 minutes. Return chicken to the pan. Combine soup, water, garlic powder, honey and mustard, and pour over chicken breasts. Simmer until the chicken is cooked through, about 10 minutes. Serves 4.

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