Creamy Dijon Chicken with Rice

By Tonya_Speed

Ingredients

• tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves (about 1 pound)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 2/3 cup water
• 1 tablespoon Dijon-style mustard
• 1/8 teaspoon ground black pepper
• 4 cups hot cooked rice

Details

Servings 4
Adapted from campbellkitchen.com

Preparation

Step 1

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
Stir the soup, water, mustard and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.