Oriental Chicken Skillet

Course : Chicken
Serves: 4
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1 tablespoon vegetable oil
4 medium skinless boneless chicken breast halves
10 3/4 ounces can of cream of chicken soup, condensed
9 ounces frozen cut green beans
2 large onions -- cut in 1 inch pieces
1/3 cup water
1 tablespoon soy sauce
1/4 teaspoon ground ginger
4 cups hot cooked rice

Preparation / Directions:

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 soup, green beans, onion pieces, water, soy sauce and ginger. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink and green beans are tender, stirring occasionally. Serve with rice. Garnish with plum slices and green onion curls, if desired.


Nutritional Information:

453 Calories (kcal); 7g Total Fat; (14% calories from fat); 34g Protein; 59g Carbohydrate; 71mg Cholesterol; 586mg Sodium

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