Heat oil in skillet. Cook chicken 10 min. or until browned.
Add soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done.
Tip: Serve with a white and wild rice blend and steamed whole green beans. For dessert serve Pepperidge Farm® Cherry Turnovers.
This recipe has been added to the following public cookbooks:
Grace's Saved Recipes,
Leslie's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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