Long day, nothing exciting about this meal, except its SUPER easy, and the fam LOVED it, and all the boys (yep, the big and little alike) got seconds.
What you need:
1 TBSP veggie oil
4 skinless, boneless chicken breasts
1 can (10.75 oz) Campbell's Condensed Cream of Celery Soup
2/3 cup of water
1 TBSP Dijon- style mustard
ground black pepper to taste
4 cups hot cooked rice ( whatever you like is fine)
What to do:
1. Heat oil in skillet. Add chicken and cook until browned.
2. Add soup, water, mustard, pepper. Heat to a boil. Cover and cook over low heat for about 5 minutes, or until done. Serve with rice.
In hindsight:
Next time I will do a couple things differently. First, I'll use 2/3 cup of MILK rather than water, should make the sauce creamier. Also, the last couple minutes I think i'll take the chicken out of the sauce, bring it back to a boil and add some corn starch or flour to thicken it up a bit. It was too runny to really make a good topping sauce. And, I might add twice the dijon, I like the flavor, therefore think that it could have used that extra little kicker.
Brought to you VIA Tanisha
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