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.
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 and photo.
To serve, garnish with some carrots curls, fresh herbs, etc as desired.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.