Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 cloves garlic, minced
• 1/3 cup balsamic vinegar
• 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
• 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
• 1 bag (about 7 ounces) fresh baby spinach

Instructions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
3. Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.