Tangy chicken

This is one of my favorite ways to do chicken...  VERY VERY TASTY....

1 tablespoon butter

1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1can tomato sauce

1/4 cup water

1 1 1/2 tablespoon packed brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

1 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.

OR:  Bake in oven at 450 degree for 1 hour.  Prep with extra virgin olive oil and lemon pepper.    (BEST CHOICE)

• 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.

RECIPE TIPS

• Serving Suggestion: Serve with roasted carrots and crusty bakery wheat rolls. For dessert serve chocolate pudding with whipped cream.
• Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.