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Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally. Stir in broth; bring to boil.
Add the chicken and cook for 10 minutes or until it's well browned on both sides. 3. Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. 4. Uncover the skillet. Stir in the beans and spinach and cook for 5 minutes or until the chicken is cooked through.
4 skinless, boneless chicken breast half (about 1 pound) 3 clove garlic, minced; 1 / 3 cup balsamic vinegar; 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup; 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained; 1 (about 7 ounces) fresh baby spinach
Boneless, skinless chicken breasts have a reputation of being more difficult to cook than thighs, mainly because chicken breast is leaner and can quickly become dry and chalky. ... 4-Ingredient ...
Thaw the spinach and chop finely. Season the chicken with salt, pepper and paprika. Grill until done and cut into chunks. Mix the spinach with the cream cheese.
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Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup is commonly considered a comfort food. [1]
Preheat oven to 400°F. Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard.
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