Chicken Balsamico
Courtesy of Campbell's® Kitchen 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. olive oil |
| 4 skinless, boneless chicken breast halves (about 1 lb.) |
| 1 clove garlic, minced |
| 3 Tbsp. balsamic vinegar |
| 3/4 c. water |
| 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) |
| 1 c. diced plum tomatoes or 1/2 c. thinly sliced sun-dried tomatoes |
| 1/2 c. sliced pitted kalamata olives |
| 1/2 tsp. dried oregano leaves, crushed |
| 1/4 c. crumbled feta cheese |
| hot cooked orzo pasta |
Directions:
1. Heat the oil in a 10-in. skillet over medium-high heat. Add the chicken and cook for 10 min. or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 min. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 min. or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
Nutrition:
Calories: 278; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 81mg; Total Carbs: 11g; Fiber: 2g; Protein: 28g; Sodium: 704mg;