Lemon Chicken with Wine & Capers
Our recipe for Lemon Chicken with Wine & Capers takes a restaurant classic and makes it easy for you to make at home. We?ve added white wine, capers and onions to our creamy soup to make it even more delicious. Let the chicken simmer in the sauce to soak up every bit of creamy goodness. Serve over cooked orzo to complete this dish.
Ingredients
1 lemon
2 cups uncooked orzo pasta
1.25 pounds thin-sliced skinless boneless chicken breast halves
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup dry white wine
2 tablespoons drained capers
2 cups uncooked orzo pasta
1.25 pounds thin-sliced skinless boneless chicken breast halves
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup dry white wine
2 tablespoons drained capers
Instructions
Cut 4 thin slices from the lemon. Squeeze 2 teaspoons juice from the remaining lemon.
Cook and drain the orzo according to the package directions. While the orzo is cooking, season the chicken with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes or until lightly browned on both sides. Remove the chicken from the skillet.
Add the onion to the skillet and cook until tender, stirring occasionally.
Stir the soup, wine, lemon juice and capers in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Top the chicken with the lemon slices. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the orzo.
Cook and drain the orzo according to the package directions. While the orzo is cooking, season the chicken with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes or until lightly browned on both sides. Remove the chicken from the skillet.
Add the onion to the skillet and cook until tender, stirring occasionally.
Stir the soup, wine, lemon juice and capers in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Top the chicken with the lemon slices. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the orzo.
Lemon Chicken with Wine & Capers
Our recipe for Lemon Chicken with Wine & Capers takes a restaurant classic and makes it easy for you to make at home. We?ve added white wine, capers and onions to our creamy soup to m...
Directions
Print
Cut 4 thin slices from the lemon. Squeeze 2 teaspoons juice from the remaining lemon.Cook and drain the orzo according to the package directions. While the orzo is cooking, season the chicken with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes or until lightly browned on both sides. Remove the chicken from the skillet.Add the onion to the skillet and cook until tender, stirring occasionally.Stir the soup, wine, lemon juice and capers in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Top the chicken with the lemon slices. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the orzo.
Ingredients
1 lemon2 cups uncooked orzo pasta1.25 pounds thin-sliced skinless boneless chicken breast halves1 tablespoon olive oil1 large onion, finely chopped (about 1 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup dry white wine2 tablespoons drained capers
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