- 1 tablespoon extra-virgin olive oil
- 4 skinless, boneless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®)
- 1/3 cup white wine
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried marjoram
- Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.