Recipe by Progresso™ Recipe Starters™
"Lemon juice and grated lemon peel add an unexpected flavor kick to a simple chicken skillet supper."
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boneless skinless chicken breasts
Gold Medal® all-purpose flour
1 (9 ounce) pouch
Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
Chopped fresh parsley
Grated lemon zest
Hot cooked rice
I seasoned the chicken with salt, pepper and garlic powdwer. Well received by all. Thank you, Progreeso!
I love the concept of pairing chicken with a creamy lemon sauce. And while this is quick and easy saving on time and effort in the kitchen due to the pre-made sauce it just doesn't meet expectations in the flavor department. I followed the recipe exactly, but found that seasoning the flour is a must so I added a little garlic powder along with the salt and pepper. I also used olive oil vs. veg. oil to pan fry the chicken. The sauce leaves something to be desired and is thin and watery vs. thick and creamy. I ended up adding a little cornstarch to thicken it, but in the end it was bland in spite of the additional parsley and lemon zest. Even with some tweaking I don't think I would make this again....
This was actually my favorite Progresso starter recipe. The chicken was creamy and delicious and succulent and the flavors in the sauce were very good.
As-written, this is only a three-star recipe. With my modifications, it would be four stars. The canned sauce is pretty bland and sort of reminded me of extremely watered down cream of chicken soup. Honestly, I expected quite a bit more flavor from a Progresso product. I had to add salt and pepper to the sauce to get any real flavor from it. I didn't measure the lemon juice, but I estimate that I used about 2 Tbs, which was plenty. Any more would have been far too tart. I also did not simmer the chicken in the sauce, as that would have destroyed the beautiful golden crispness obtained by sauteing the chicken. I served this with brown jasmine rice cooked in home made chicken stock and bacon/onion flavored green beans.
Because I was afraid 3 T. of lemon juice would be too strong for mine and my husband's tastes, I began with 2 T. and am very glad I did. Had I added the full amount, it would have been entirely too strong a flavor for our liking. We did not particularly enjoy this recipe.
Great flavor with the soup mixed with the fresh lemon for the gravy. I used olive oil instead of veg. oil, bowtie pasta instead of rice and cut the chicken into strips (it only took 2 large breasts)-and it fed 4-6! What an easy weeknight meal this made. I would use less lemon juice next time-maybe just a little squeeze-the soup is good on it's own.
Excellent recipe! It's incredibly quick and easy to make, and the sauce is very creamy and delicious! I sliced the chicken breasts in half horizontally, which was much easier and less messy than pounding them out. I cooked 1 cup brown rice in 2-1/4 cups chicken broth for about 35 minutes. My husband and I both really liked this dish. I'll definitely be making this again.
This was a family winner! The kids really enjoyed and it actually only took me 30 minutes to make. Amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Lemon Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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