- 4 large chicken breasts
- Salt and pepper
- Vegetable oil for cooking
- A knob of butter
- 1 small onion, finely chopped
- 1 can Campbell's Condensed Cream of Mushroom Soup
- 1 tbsp chopped flat leaf parsley
Step 1Season the chicken breasts with salt and pepper and place them skin side down in a pre-heated frying pan.
Step 2Fry on each side over a medium heat for 7-8 minutes until well coloured or until firm to the touch, maintaining a moist centre to each.
Step 3Remove the breasts from the pan and keep warm.
Step 4Add the onions to the pan, frying for a few minutes.
Step 5Pour in the Campbell's Condensed Cream of Mushroom Soup, and return to a simmer, cooking the sauce for a few more minutes, loosening with a little water if needed.
Step 6Season the sauce and add the parsley.
Step 7Pop the chicken breasts back in the pan along with any juices and the dish is ready to serve.
Step 8Note: A squeeze of lemon and a tablespoon of crème fraiche can be added to the finished sauce, if available.