Skillet Garlic Chicken

Campbell’s

¼ tsp. ground sage

¼ tsp. dried thyme leaves, crushed

1 ¼ pounds skinless, boneless chicken breast halves

Vegetable cooking spray

2 cloves garlic, minced

1 can (10 ½ oz.) condensed cream of chicken soup

½ cup water

Parslied rice

Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.

Spray a 12” skillet with cooking spray and heat over medium heat for 1 minute. Add chicken and cook 15 min. or until well browned on both sides and cooked through. 

I used thighs because there was only one thing of breasts left at Ken's and my Midwest "don't take the last brownie" sensibilities kicked in.

Remove the chicken from the skillet, cover and keep warm.

Add garlic to skillet and cook and stir until lightly browned. Stir in soup and water and cook until mixture is hot and bubbling. 

It doesn't look like much but it's quite flavorful!

Serve sauce over the chicken with the parslied rice.

Parslied Rice: Toss 4 cups hot cooked long-grain white rice with 1 tsp. chopped fresh parsley.

Voila!

My Rating: 4/5 "For all it's such a simple concept the garlic sauce made this quite an enjoyable dish. It's a little thick (it's made of soup after all) but the garlic-ness is great. Chicken and rice is a perennial favorite at our house and this version was a hit with my partner and my kid."