Ingredients:
2 tbsp flour
1/8 tsp pepper
4 chicken breast halves
2 tbsp vegetable oil
1 can Italian Tomato soup
1/2 cup water
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Method:
Mix flour and pepper in bag. Coat cubed chicken with flour mix. Cook chick in oil in skillet until browned (10 minutes).
Remove and set aside. Spoon off fat from skillet. Add soup and water to skillet and bring to a boil. Return chicken, cover
and cook on low heat for 5 minutes, until sauce thickens. Serve over pasta or rice.
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