Springtime Chicken Supper

• 2 tablespoons butter
• 4 (6 ounce) boneless skinless chicken breasts
• 2 large tomatoes, peeled and cut into wedges
• 4 green onions, sliced
• 2 stalks celery, sliced
• 2 small zucchini, cut into 1-inch slices
• 1 (10 ounce) can cream of chicken and mushroom soup
• 14 teaspoon Worcestershire sauce
• 1 tablespoon dried parsley

1. Heat butter in a large skillet over medium-high heat.
2. Add chicken and brown on both sides, about 5 minutes.
3. Add tomatoes, green onions and celery.
4. Simmer, covered for about 8 minutes.
5. Meanwhile, cook zucchini in a small amount of boiling water for 3 minutes or just until crisp-tender.
6. Drain and rinse with cold water, then set aside.
7. Blend soup and Worcestershire sauce in a small bowl.
8. Pour over chicken.
9. Cover and simmer chicken, stirring occasionally for about 8 minutes or until cooked through.
10. Add zucchini to skillet and mix gently.
11. Heat to serving temperature, sprinkle with parsley.
12. Serve immediately.

butter, chicken breasts, tomatoes, green onions, stalks celery, zucchini, cream of chicken and mushroom soup, worcestershire sauce, parsley

Taken from www.food.com/recipe/springtime-chicken-supper-218052 (may not work)