1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 cups water
Heat oil in a large skillet over medium heat. Cook chicken breasts in oil about 2 minutes on each side, stirring and turning several times. Remove chicken from pan, and place in a bowl with water. Reduce heat to low; stir to coat. Cook about 5 minutes more, stirring occasionally, until chicken is cooked through and no longer pink.