Season the chicken as desired. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
1.25 pounds skinless, boneless chicken breast halves1 tablespoon vegetable oil1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup water
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