Ingredients
1 tablespoon vegetable oil
2 boneless chicken breasts
1 can cream of chicken soup
reduced sodium (10.75 ounce)
1/2 cup water
Steps
Wash hands with soap and water.
Heat oil in a skillet at a medium-high setting.
Add chicken and cook for ten minutes.
Remove chicken from pan and set aside.
Stir the soup and water together in the skillet and heat it to a boil.
Return the chicken to the skillet. Reduce the heat to low and simmer for an additional 10 minutes, or until the chicken reaches an internal temperature of 165 °F.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 154 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 45 mg |
| Sodium | 476 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 17 g |
| Vitamin D | N/A |
| Calcium | 17 mg |
| Iron | 1 mg |
| Potassium | 152 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. 2-Step Chicken. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.