For those of you who know me, I never used to cook. I always tell people I don’t know how to or because there was always someone else who would do the cooking at home (pampered much?). But really, I was just a bit afraid of the kitchen. My mind would be filled with imaginations of cutting or burning myself. However, last year, when our helper took off without a replacement, and I had just resigned from work, I decided to finally conquer that fear. Finally, I learned to cook little by little. I am pleased to note that my usual customers (Kai and the kids, of course) are pretty happy about what I am able to whip up in the kitchen and so that makes me even more eager to learn.
One of my 2011 New Year’s resolutions is to learn more dishes and so I am sharing here one very easy dish I learned just yesterday. It’s not an original recipe of mine, mind you. It’s actually from the Campbell’s Recipe Collection, a magazine Kai saw in a book sale. The recipe is as follows:
Makes: 4 servings
Prep: 5 minutes
Cook: 20 minutes
Ingredients:
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1/2 cup water
Directions:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Stir the soup and water in the skillet and heat to boil. Return the chicken in the skillet. Reduct the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
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| Campbell’s Tasty 2-Step Chicken |
I served this with rice. You may also want to add some buttered vegetables on the side. It’s a yummy dish that’s easy to prepare. Perfect for busy moms like me! Try it!