Chicken in Mushroom Sauce

When you're in the mood for some warm comfort food and creamy goodness, this is the recipe to make.  Even if you're not a fan of mushrooms, this creamy sauce, will make you want to lick your plate.  When the soup thickens and mixes with oil/browned chicken mixture, you'll forget what's in the pan.

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can of milk
1/2 cup parmesan cheese
Salt and pepper to taste
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

Place chicken in two sheets of plastic wrap and pound to within 1/4" thick.
Heat the oil in a skillet over medium-high heat.
Add the chicken and cook for 10 minutes or until well browned on both sides.
In a bowl, mix soup and milk to ensure it is well blended.
Add pepper to chicken and and add soup mixture and cheese to 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.

Stay hungry my friend.