Skillet Sweet & Tangy Chicken

Ingredient
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1lb = 450g)
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 tablespoon packed brown sugar
2 tablespoons vinegar
1 tablespoons Worcestershire sauce
4 cups hot cooked rice

Method
1. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.

2. Add soup, sugar, vinegar and Worcestershire. Heat to a boil.

3. Return chicken to pan. Reduce heat to low.

4. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice.
Serves 4.