Vegetable
cooking spray
4
skinless, boneless chicken breast halves
1 can (10
½ oz.) condensed fat free cream of chicken soup
2 tbsp.
water
1 tbsp.
chopped fresh parsley or 1 tsp. dried parsley flakes
1 tbsp.
lemon juice
½ tsp.
paprika
¼ cup
chopped red or green pepper
4 lemon
slices
Spray 10” nonstick skillet with cooking spray and heat over
medium-high heat 1 min. Add chicken and cook 10 min. or until well browned on
both sides.
 |
| Some of my breasts were a lot bigger than others. Sad day. |
Remove chicken from skillet.
Stir soup, water, parsley, lemon juice, paprika and pepper in
skillet and heat to a boil. Return chicken to skillet. Reduce heat to low.
 |
| Chicken cooking in a chicken soup. So meta. |
Cover and cook 5 min. or until chicken is cooked through. Top chicken with
lemon slices.
 |
| Served up with a little broccoli, which complemented the sauce well! |
My Rating: 3/5 "This is quite nice, especially in its lemony undertones. It's a little odd to use cream of chicken as the base for the sauce, especially since cream of chicken is full of little pieces of chicken and they're kind of everywhere when you're trying to eat the big piece of chicken. But it's filling and pleasant. If you eat it as leftovers the lemon's stronger and it's even better!"
Comments
Post a Comment