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Ingredients25 m servings 248 cals
Original recipe yields 4 servings
- Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.
Per Serving: 248 calories; 9.3 g fat; 6.4 g carbohydrates; 29.2 g protein; 75 mg cholesterol; 578 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was pretty good. If you needed a quick dish for company in very little time, this would be a winner. Easy to make and one dirty pan in the end. I used Pinot Grigio which really sweetened i...