February 29, 2008

Sweet & Tangy Chicken

1 T vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Tomato Soup
1 T packed brown sugar
2 T vinegar
1 T Worcestershire sauce
4 c hot cooked rice

HEAT oil in skillet.
Add chicken and cook until browned.
ADD soup, sugar, vinegar and Worcestershire.
Heat to a boil.
COVER and cook over low heat 10 min. or until done.
Serve with rice

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