Light & easy lemon broccoli chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | VEGETABLE OIL |
| 1 | pounds | CHICKEN BREASTS, SKIN, BONE |
| 1 | can | CREAM OF BROCCOLI SOUP |
| ¼ | cup | MILK |
| 2 | teaspoons | LEMON JUICE |
| ⅛ | teaspoon | PEPPER |
| 4 | eaches | LEMON SLICES, THIN |
Directions
IN A SKILLET, IN HOT OIL, COOK THE CHICKEN BREASTS 10 MINUTES OR UNTIL BROWNED ON BOTH SIDES. SPOON OFF FAT. COMBINE SOUP AND MILK. STIR IN LEMON JUICE AND PEPPER. POUR OVER CHICKEN. TOP EACH CHICKEN BREAST WITH A SLICE OF LEMON. REDUCE HEAT TO LOW. COVER AND SIMMER FOR 5 MINUTES OR UNTIL CHICKEN IS FORK TENDER. STIR OCASSIONALLY. MAKES 4 SERVINGS.