Easy lemon chicken

Yield: 1 servings

Measure Ingredient
6 \N Puff pastry shells
1 tablespoon Oil
1 pounds Boneless skinless chicken
\N \N Breasts -- in cubes
2 \N 12oz jars
2 tablespoons Lemon juice
¼ teaspoon Dried thyme -- crushed
3 cups Cooked, cut up veggies
\N \N Chicken gravy

Bake shells according to package directions. In med skillet over med hight heat, heat oil. Add chicken in 2 batches and cook until browned, stirring ofter. Set aside. Pour off fat. Add gravy, juice, thyme and veggies.

Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve in shells.


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