- 4 (4 ounce) boneless chicken breast halves
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 2 small fennel bulbs, thinly sliced
- 1 large onion, sliced
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1/4 cup Chablis or other dry white wine (optional)
- Coat the chicken with the flour.
- Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
- Add the fennel and onion and cook until they're tender.
- Stir the soup, milk and wine, if desired, in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through.