Ingredients
1tbspbutter
4chicken breast,halves, skinless, boneless
1canCampbell’s® Condensed Tomato Soup
¼cupwater
1tbspbrown sugar
1tbspvinegar
4cupsregular long-grain white rice
Preparation
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, water, brown sugar and vinegar 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.
