Our lemon asparagus chicken recipe features chicken breasts simmered in a heavenly sauce made with lemon juice, milk and cream of asparagus soup. It's a one skillet dish full of great f...
Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halves(about 4 breast halves)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup0.25 cup milk1 tablespoon lemon juice0.125 teaspoon black pepper4 lemon slices (optional)
This mouthwatering twist on the classic
Crushed red pepper adds some unexpected he...
It takes only 10 minutes to put 5 simple ...
Busy day? Here's a tasty twist on one of...