Savory Lemon Chicken
Here's a tasty, quick-cooking skillet dish that features sautéed chicken breasts in a brightly flavored lemon sauce. Give it a try...you're gonna love it!
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup water
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
0.5 teaspoon paprika
0.25 cup chopped green pepper or red pepper
2 tablespoons lemon juice
4 lemon slices
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup water
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
0.5 teaspoon paprika
0.25 cup chopped green pepper or red pepper
2 tablespoons lemon juice
4 lemon slices
Instructions
Season the chicken as desired. Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, parsley, paprika and pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the lemon juice. Season to taste. Top the chicken with the lemon slices.
Stir the soup, water, parsley, paprika and pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the lemon juice. Season to taste. Top the chicken with the lemon slices.
Savory Lemon Chicken
Here's a tasty, quick-cooking skillet dish that features sautéed chicken breasts in a brightly flavored lemon sauce. Give it a try...you're gonna love it!
Directions
Print
Season the chicken as desired. Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.Stir the soup, water, parsley, paprika and pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the lemon juice. Season to taste. Top the chicken with the lemon slices.
Ingredients
1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.25 cup water1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes0.5 teaspoon paprika0.25 cup chopped green pepper or red pepper2 tablespoons lemon juice4 lemon slices
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