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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 1 lemon
- 1 Tbsp. vegetable oil
- 2 whole chicken breasts, split, skinned and boned (about 1 lb. boneless)
- 1 (10 3/4 oz.) can Campbell's condensed cream of mushroom soup
- 1/4 c. milk
- 1/8 tsp. pepper
Method
- Cut 4 thin slices of lemon; set aside.
- Squeeze 2 teaspoons juice from remaining lemon; set aside.
- In 10-inch skillet, over medium heat, in hot oil, cook chicken 10 minutes or until brown on both sides.
- Spoon off fat.
- Meanwhile, in small bowl, combine soup and milk; stir in reserved lemon juice and pepper.
- Pour over chicken.
- Top each piece with lemon slice.
- Reduce heat to low. Cover; simmer 5 minutes or until chicken is tender and juice runs clear, stirring occasionally.
- Makes 4 servings.
