- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1 tablespoon packed brown sugar
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 4 cups hot cooked rice
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
- Stir the soup, sugar, vinegar and Worcestershire in the skillet and heat to a boil.
- Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.