Categories: Main Dish
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 4 skinless, boneless chicken breast halves
- 2 cups water
- 1 can (10 3/4 oz) cream of chicken soup
- 2 tablespoons lemon juice
- 1 teaspoon dried tarragon leaves, crushed
- 1/8 teaspoon ground black pepper
- 2 cups uncooked instant white rice
Directions
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Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken.
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Stir the water, soup, lemon juice, tarragon and black pepper into the skillet. Heat to a boil.
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Stir in the rice. Return the chicken to the skillet and reduce heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.