Ingredients:
4 pieces boneless skinless chicken breasts
1 can cream of mushroom OR cream of chicken
1/2 C milk OR water
1 TBSP olive oil
Salt, pepper, herbs & spices
Directions:
Heat oil in deep skillet. Add chicken, cook until well browned on each side. In a small bowl, mix soup and milk or water until well combined. Remove chicken to plate and add soup mix to pan, mixing well. Heat to simmering, then add chicken and cover. Cook until chicken is no longer pink and juices run clear. Turn chicken pieces occasionally to prevent sticking to pan.
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