Lemon Chicken with Thyme
Lemon and thyme work together to give our cream of mushroom soup a light and fresh flavor that perfectly complements chicken.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 tablespoons lemon juice
1 teaspoon chopped fresh thyme leaves
1 tablespoon vegetable oil or olive oil
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 tablespoons lemon juice
1 teaspoon chopped fresh thyme leaves
Instructions
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and lemon juice and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the thyme before serving.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and lemon juice and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the thyme before serving.
Lemon Chicken with Thyme
Lemon and thyme work together to give our cream of mushroom soup a light and fresh flavor that perfectly complements chicken.
Directions
Print
Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and lemon juice and heat to a boil.Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the thyme before serving.
Ingredients
1.25 pounds skinless, boneless chicken breast halves1 tablespoon vegetable oil or olive oil0.5 cup water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup2 tablespoons lemon juice1 teaspoon chopped fresh thyme leaves
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