Tomato basil chicken

 

This recipe comes from the Campbell’s soup company cookbook “Incredible Easy Recipes”. With Chicken there are always new and exciting ways to cook and devour new recipes, but to find them, may be tricky, so what do we do, we go back to old “I mean OLD” faithful and this is no fun for anyone.  I am learning that some dishes just seem especially out there and I am fearful to try them, due to the fact of ruining a dish and eventually ordering take out which makes the whole experience a two hour event and by that time I’m in bed and not happy and the food is not so polite to the waist line.  Well with this dish it’s actually easy and doesn’t take long to make or last on the plate. Justa reminder, simlpy because a sauce is called for on a piece of pork or fish, etc.. you don’t have to solely eat it with that piece, you can always use other substitutes. So thumb through the index of one of your cookbooks and pick out a interesting sauce that grabs your eye, and swap the main dinner portion for something else and explore the possibilities.

2 skinless chicken breast

1 can condensed or 98%fat free cream of mushroom soup

1/3 cup of warm water

½ Tbsp fresh or dry basil

1/3 cup chopped tomato

2 Tbsp Olive Oil

Salt and pepper to  taste

Take 1 tbsp of olive oil and heat over medium in a non-stick pan. Sprinkle salt and pepper over top of chicken. Place chicken top side down and cook approximately 6-7 minutes, once chicken looks cooked (white) half way up turn over and cook for another 6-7 minutes.  Take chicken and place on plate and cover with foil, so we can use the pan to cook the sauce in the juices of the chicken. Place water, soup, tomatoes, basil, and rest of oil into pan and cook over medium heat for about five minutes and stirring occasionally, until sauce is nice and creamy.  Now return the chicken to the pan and cook for another 5 minutes. Once internal temp is between 155- 165 degrees place on plate and serve with vegetables or rice.