Lemon Asparagus Chicken
Our lemon asparagus chicken recipe features chicken breasts simmered in a heavenly sauce made with lemon juice, milk and cream of asparagus soup. It's a one skillet dish full of great flavor. And, you can have it on the table in just 20 minutes.
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup
0.25 cup milk
1 tablespoon lemon juice
0.125 teaspoon black pepper
4 lemon slices (optional)
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup
0.25 cup milk
1 tablespoon lemon juice
0.125 teaspoon black pepper
4 lemon slices (optional)
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.
Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.
Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.
Lemon Asparagus Chicken
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Our lemon asparagus chicken recipe features chicken breasts simmered in a heavenly sauce made with lemon juice, milk and cream of asparagus soup. It's a one skillet dish full of great flavor. And, you can have it on the table in just 20 minutes.
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.
Ingredients
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halves(about 4 breast halves)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup0.25 cup milk1 tablespoon lemon juice0.125 teaspoon black pepper4 lemon slices (optional)
