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“This recipe is from Campbell soups.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken breasts between 2 sheets of plastic wrap.
  2. With a meat mallet , pound to a 1/4-inch thickness.
  3. In a 10-inch skillet over medium heat, in hot oil, cook chickem 10 minutes or until browned on both sides.
  4. Remove chicken from skillet. Spoon off fat.
  5. Add soup, peanut butter, water, green onions, chili powder and red pepper to skillet; stir until smooth.
  6. Over medium heat, heat to boiling. Reduce heat to low.
  7. Return chicken to skillet.
  8. Cover and simmer 5 minutes or until chicken is tender and juices run clear.

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