Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Lemon |
1 tablespoon | Vegetable oil |
4 \N | Skinned/boned chicken breast halves |
10 ounces | Cream of broccoli soup |
¼ cup | Milk |
⅛ teaspoon | Pepper |
LIZ JONES VXRF36B
1. Cut 4 thin lemon slices; squeeze 2 teaspoons juice from remaining lemon. Set aside. 2. In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 3. In skillet, combine soup, milk, reserved lemon juice and pepper. Heat to boiling.
Return chicken to skillet; top with lemon slices. 4. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.
Garnish with fresh thyme, if desired.