Tuesday, May 14, 2013

Balsamic Chicken

Tonight, I tried a new recipe for Balsamic Chicken with white beans and spinach. We both really liked it so I'll probably do this one again. I just discovered all of the things you can make with condensed soup so I am going to explore some new recipes with the soups. The recipe is below!

Campbell's Photo

What You'll Need

tablespoons olive oil 
1 1/4 pounds skinless, boneless chicken breast halves 
cloves garlic, minced 
1/3 cup balsamic vinegar 
can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup 
can (about 15 ounces) white kidney beans (cannellini), rinsed and drained 
bag (about 7 ounces) fresh baby spinach 

How to Make It

  • 1
    Heat the oil in a 12-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.
  • 2
    Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
  • 3
    Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach.  Return the chicken to the skillet. Reduce the heat to medium.  Cover and cook until the chicken is cooked through and the spinach is wilted.

1 comment:

k. mead said...
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