Ingredients

• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breast halves
• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1/2 cup water
• 1 tablespoon coarse-grain dijon-style mustard
• 1 teaspoon dried parsley flakes
• 1 teaspoon brown sugar, packed
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried tarragon leaves, crushed
• 1 dash garlic powder

Instructions

1. HEAT oil in skillet. Cook chicken 10 minute or until browned.

2. ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.