Chicken in Savory Lemon Sauce

Chicken in Savory Lemon Sauce

33 Reviews 2 Pics
  • Cook

    20 m
  • Ready In

    20 m
Recipe by  Campbell's Kitchen

“Sauteed chicken breasts simmer quickly in a tangy lemon cream sauce featuring Campbell's® Healthy Request® Condensed Cream of Chicken Soup. ”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.

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Reviews (33)

Rate This Recipe
Karenspirit
39

Karenspirit

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 peppers. 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!

Andrea8985
12

Andrea8985

This was good! I used boneless, skinless chicken thighs. My husband suggested the addition of some other veggies and then serve it over a bed of rice. I think next time I'll try that.

Sarah Ann
12

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 juice. My Husband said it is his new favorite chicken dish. Thank you for this recipe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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