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CHICKEN WITH VEGETABLE CREAM SAUCE

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 6
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil, divided
  • 1-1/2 pounds boneless skinless thin-sliced chicken breast fillets
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped yellow onion
  • 1 tablespoon all-purpose flour
  • 1 can (15 oz each) Marie Callender's® Classic Chicken & Rice Soup
  • 1/4 from 8-oz container cup cream cheese spread
DIRECTIONS

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper. Add half of chicken to skillet. Cook 4 to 6 minutes or until no longer pink, turning once; set aside.

Add remaining 1 tablespoon oil to skillet, cook remaining chicken; set aside.

Add onion to skillet; cook 4 minutes or until tender. Sprinkle flour over onion; cook and stir 1 minute more.

Stir in soup; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Return chicken to skillet; reduce heat and simmer 2 minutes more or until chicken is hot.