1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves
1 10 3/4-ounce can Campbell's Condensed Cream of Mushroom Soup
1/3 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 teaspoon dried, cru
1. Heat oil in a 10-inch skillet over medium-high heat. Add chicken and cook for 10 minutes, or until well browned on both sides. Remove chicken and set aside.
2. Stir in soup, water, parsley, basil and tomatoes. Heat to a boil.
3. Return the chicken to t