Saturday, April 20, 2013


1 tbsp canola oil
4 (approx. 1 lb) skinless, boneless chicken breast halves
1 can (10 3/4-oz) condensed broccoli cheese soup, undiluted
1/3 cup water
2 cups broccoli florets
dash freshly ground black pepper
cherry tomatoes for garnish, optional

Heat oil in a large nonstick skillet over medium-high heat.  Add the chicken to the hot oil and cook 10 to 12 minutes until browned on both sides.

Combine the soup and water until smooth; stir into the skillet with the chicken.  Add the broccoli florets and pepper; cover.  Cook another 10 to 12 minutes until the chicken is cooked through and broccoli is tender; stir occasionally during cooking.

To serve garnish with the tomatoes, if desired.

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