Sunday, July 18, 2010

0 Lemon Asparagus Chicken

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's Condensed Cream of Asparagus Soup
1/4 cup milk
1 tablespoon lemon juice
1/8 teaspoon ground black pepper

1. Heat the oil in a 10-inch skillet over medium-high heat. Add chicken and cook for 10 minutes or until browned on both sides. Remove the chicken and set aside. (really important to just make sure the raw part of the chicken isn't showing anymore. If you leave the chicken on the skillet for too long or heat the chicken too quickly it will turn rubbery!)

2. Stir the soup, milk, lemon juice and black pepper into the skillet. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Makes 4 servings.
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