What you need:

  • 4 boneless skinless chicken breast halves
  • 103/4 oz can condensed cream of celery soup
  • 1/3 c milk
  • 1 c celery, sliced
  • 3 T olive oil
  • salt and pepper to taste

What you do:

  • Heat 1 T oil in a skillet.  Add celery and saute until tender; set
    aside.
  • Add remaining oil to skillet and heat.  Add chicken that has been
    salt and peppered and cook over medium high heat until well
    browned on both sides.
  • In a small bowl, mix soup, milk, and celery.  Pour over chicken in
    skillet.  Simmer, covered, for 20 minutes.  Serve with mashed
    potatoes, or over noodles or rice.

  • Recipe submitted by Karen L. via Scottsdale, Arizona
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