1 Tbsp. Bertolli® Classico™ Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
1 cup milk
1 cup water
4 ounces cream cheese, cubed
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1. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown chicken, turning once. Remove chicken; keep warm. 2. In same skillet, bring Lipton® Recipe Secrets® Vegetable Soup Mix blended with milk and water to a boil. Reduce heat and simmer 4 minutes. 3. Stir in cream cheese until melted and simmer 3 minutes. Add chicken and cook 5 minutes or until chicken is thoroughly cooked. Serve with warm buttermilk biscuits, hot cooked rice or noodles. |
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