Friday, August 17, 2012


1 lemon
1 tbsp canola oil
4 (approx 1 lb total) boneless skinless chicken breast halves
1 can (10 3/4)-oz) cream of broccoli soup
1/4 cup milk
dash of freshly ground black pepper

Cut 4 thin slices from the lemon; set aside.  Squeeze 2 teaspoons of juice from the remaining lemon; set aside.

In a large skillet over medium-high heat, heat the oil to hot.  Add chicken and cook 10 minutes or until browned on both sides.  Skim off any fat.

In a bowl, combine the broccoli soup and the milk; stir in the lemon juice and the black pepper.  Pour soup mixture over the chicken.  Top chicken with the lemon slices.

Reduce the heat to low and cover; cook 5 minutes or until the chicken is completely cooked through; stir occasionally.

Note: This is a Campbell's recipe.

To serve, garnish with some carrots curls, fresh herbs, etc as desired.

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