Lemon Chicken Tarragon
A restaurant-style dish in just 30 minutes? You bet...this tasty skillet dish is simply amazing!
Ingredients
1 tablespoon olive oil or vegetable oil
1 pound skinless, boneless chicken breast halves (about 1 pound)
2 cups water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
2 tablespoons lemon juice
1 tablespoon finely chopped fresh tarragon leaves
0.125 teaspoon black pepper
2 cups instant white rice
1 pound skinless, boneless chicken breast halves (about 1 pound)
2 cups water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
2 tablespoons lemon juice
1 tablespoon finely chopped fresh tarragon leaves
0.125 teaspoon black pepper
2 cups instant white rice
Instructions
Heat the oil in a 10-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.
Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.
Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.
Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Lemon Chicken Tarragon
A restaurant-style dish in just 30 minutes? You bet...this tasty skillet dish is simply amazing!
Directions
Print
Heat the oil in a 10-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.Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Ingredients
1 tablespoon olive oil or vegetable oil1 pound skinless, boneless chicken breast halves (about 1 pound)2 cups water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup2 tablespoons lemon juice1 tablespoon finely chopped fresh tarragon leaves0.125 teaspoon black pepper2 cups instant white rice
Chicken & Spanish-Style Rice Skille...
Moist and flavorful chicken served on a be...
Thai Noodles & Chicken
The combination of peanut butter, soy sauc...
Creamy Provençal Vegetable Stew
Eggplant is the star of this vegetable st...
Skillet Chicken & Rice
You'll need less than 45 minutes, some chi...