1 tablespoon butter
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 cup water
1 tablespoon packed brown sugar
1 tablespoon vinegar
4 cups hot cooked regular long-grain white rice
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
- Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.