“Sauteed chicken breasts simmer quickly in a tangy lemon cream sauce featuring Campbell's® Healthy Request® Condensed Cream of Chicken Soup. ” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until it's well browned on both sides.
- Add the soup, water, pepper, parsley, lemon juice and paprika to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top with the lemon slices.
Nutrition
Amount Per Serving (4 total)
- Calories
- 197 cal
- 10%
- Fat
- 4.4 g
- 7%
- Carbs
- 20.6 g
- 7%
Based on a 2,000 calorie diet
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Reviews (32)
Rate This Recipe
"Ohmigosh this is fabulous! It is so easy and has that homemade comfort food factor--perfect for a cold night. I used the juice of a whole lemon (about 4 times the amount called for) and left out the p..." See moreeppers. Instead of cooking it on the stovetop, I put it in the oven in a covered casserole dish for about an hour at 325. I doubled the water called for to increase the sauce, and served it with steamed broccolli and plain brown rice. The sauce made a fabulous gravy for the rice. My husband called this a home run!"
Sarah Ann
"This was so easy to make and delicious. My very picky 2 yr old even cleared his plate. I made few changes because I didn't have fresh parsley so I used dry parsley flakes and I doubled the lemon juic..." See moree. My Husband said it is his new favorite chicken dish. Thank you for this recipe."
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