1 T. vegetable oil
4 boneless, skinless chicken breasts
1 can cream of chicken with herbs soup
1/2 cup milk
Heat oil in skillet. Add chicken and cook until browned. Add soup and milk. Heat to a boil. Cover and cook over low heat 5 min. or until done. I couldn't find the soup so I added about a teaspoon of parsley and oregano.
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