From the Pantry Butler kitchen
2-Step Chicken
The ultimate in simplicity, this recipe calls for chicken and cream of chicken soup. Pair it with a salad, or roasted mixed vegetables for a colorful dinner. Even better, 2-step around the kitchen while it is heating up, getting some physical activity while you cook! USDA MyPlate Kitchen — Recipe adapted from: Simple Healthy Recipes — Oklahoma Nutrition Information and Education (ONIE Project) (public domain), via myplate.food
Ingredients
- 1 tablespoon vegetable oil — or cooking oil of choice
- 2 boneless, skinless chicken breasts
- 1 can (10.75 ounces) reduced-sodium cream of chicken soup
- 1/2 cup water
Method
- Wash hands with soap and water.
- Heat oil in a skillet at a medium-high setting.
- Add chicken and cook for ten minutes.
- Remove chicken from pan and set aside.
- Stir the soup and water together in the skillet and heat it to a boil.
- Return the chicken to the skillet.
- Reduce the heat to low and simmer for an additional 10 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
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