Coconut Curry Chicken (Revised Campbell Soup recipe)

4 boneless, skinless chicken breasts

1 tsp curry powder

1 tbsp olive or vegetable oil

1/2 cup coconut milk

1 can condensed cream of chicken soup (or any cream soup)

Season the chicken with salt and pepper. Heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for at least 3 minutes before turning - then cook until both sides are well browned. Remove the chicken from the skillet.

Add the curry powder to the skillet and cook and stir for 1 minute. Add the coconut milk and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and heat to a boil.

Return the chicken to the skillet. Reduce the heat to medium low. Cover and cook for 5 minutes or until the chicken is cooked through. (Chicken needs to be cooked to 165F.)

Serve with rice and your favourite vegetables.

Note:  You can cut the chicken into bit size pieces before cooking it. It will cook faster.