This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it's simple and delicious.
- 2 tablespoons olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves
- 3 cloves garlic, minced
- 1/3 cup balsamic vinegar
- 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
- 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
- 1 bag (about 7 ounces) fresh baby spinach
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.
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.
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.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Nutritional Values per Serving
Using Campbell's Golden Mushroom Soup: : Calories 385, Total Fat 12g, Saturated Fat 2g, Cholesterol 73mg, Sodium 681mg, Total Carbohydrate 30g, Dietary Fiber 6g, Protein 36g, Vitamin A 100%DV, Vitamin C 12%DV, Calcium 13%DV, Iron 30%DV