1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 tablespoon coarse-grain Dijon-style mustard
1 tablespoon dry white wine
1 teaspoon dried parsley flakes
1 teaspoon packed brown sugar
1/2 teaspoon onion powder
1/4 teaspoon dried tarragon leaves, crushed
1 dash garlic powder
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, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder 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.