A recipe for Creamy Chicken Breasts that goes well with potatoes or rice.
2 tablespoons vegetable oil
1 pound boneless chicken breasts
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup chopped fresh parsley
1 cup chopped broccoli florets
1 can cream of mushroom soup
1/4 cup water
1 tablespoon soy sauce
In skillet over medium-high heat, heat half the oil. Add chicken breasts and stir fry until browned and cooked inside. (Not Pink) Set chicken aside.
Add remaining oil. Add vegetables and stir fry over medium heat until tender-crisp. Add soup, water, chopped parsley and soy sauce. Heat to a boil. Return chicken to pan and heat through.