Preparation:
In 10-inch skillet over medium high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat. In same skillet, combine milk, soup and black pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with rice. Sprinkle with parsley; garnish with carrot curls and apple wedges, if desired. |
