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Bistro Chicken is the French version of a chicken dish that looks fancy, tastes great, and cooks up in a very short time.
What You'll Need
- 1 (10-3/4-ounce) can condensed cream of chicken soup
- 1/2 cup dry white wine
- 1 tablespoon Dijon-style mustard
- 4 boneless, skinless chicken breast halves
- 1/4 teaspoon black pepper
What to Do
- In a medium bowl, combine soup, wine, and mustard; set aside.
- Sprinkle chicken with pepper; set aside.
- Coat a large skillet with cooking spray then heat over medium-high heat. Place chicken in skillet and cook until lightly browned, turning once. Pour soup mixture over chicken. Bring to a boil then reduce heat and simmer 15 minutes, or until chicken is fork-tender and no pink remains.
Serve the chicken and sauce over hot cooked rice.
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