| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Chicken, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
All purpose flour |
| 1/8 |
ts |
Pepper |
| 4 |
|
Skinless, boneless chicken breast halves |
| 2 |
tb |
Vegetable oil |
| 11 1/8 |
oz |
Campbell's Italian Tomato Soup |
| 1/2 |
c |
Water |
|
|
Hot cooked noodles |
INSTRUCTIONS
On waxed paper, combine flour and pepper. Coat chicken lightly with
flour mixture.
In skillet, in hot oil, cook chicken for 10 min or until browned.
Remove, set aside. Spoon off fat.
In skillet, combine soup and water. Heat to boiling. Return chicken
to skillet. Cover, cook over low heat for 5 minutes or until chicken
is no longer pink, stirring often. Serve over noodles. Garnish with
fresh basil and serve with grated Parmesan cheese if desired.
Makes 4 servings.
Posted by Stephen Ceideberg; October 14 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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