20-Minute Herbed Chicken

20-MINUTE HERBED CHICKEN

1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 lb.)
1 can (10 3/4 ounces) cream of chicken with herbs soup
1/2 cup milk
Broth Simmered Rice

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. Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the Broth Simmered Rice. Makes 4 servings.

Recipe Tips:
Broth Simmered Rice: Heat 1 can (10 1/2 ounces) chicken broth and 1 cup water in a 3-quart saucepan over medium-high heat to a boil. Stir in 2 cups uncooked white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.