Recipe by Campbell's Kitchen
"Here's a tasty, quick-cooking skillet dish that features sauteed chicken breasts in a brightly flavored lemon sauce."
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vegetable cooking spray
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Healthy Request® Condensed Cream of Chicken Soup
chopped fresh parsley
chopped green or red pepper
Very yummy! My picky picky husband licked his plate clean! Very easy, I served over buttery angel hair pasta and added some peas to the sauce. I also used about 1/3 cup water because the 2 tbsp were not enough, the sauce was too thick
This dish was horrible -. It tasted bad.....it was like having cream of chciken soup right out the can with no water on top of chicken....and there was almost no lemon flavor.
Over all a quick and easy week night chicken dish. I did make a few changes. Someone had mentioned adding more lemon juice, so I, too, used 2 T of lemon juice instead of 1 and I think it could still stand some more if you want the chicken to taste of lemon. I also cooked the chicken quite a bit longer than the 5 minutes after returning to the sauce to reach the desired temperature, but the chicken itself was good...just not GREAT. I paired it with a vegetable rice pilaf and thought they went well together. I haven't decided if I'll make this again (as is) or not. I may keep looking for that "lemon chicken" recipe.
A fantastic version of the soup/chicken/skillet meal. We made it without peppers but loved the lemon in it.
Entire family including picky 3 yr old loved this. I made as directed with the exception of using vegetable oil as I was out of spray, and just using the juice from the lemon after removing the 4 slices, without measuring it. It might have been 2 TBSP. I also added 1 clove minced garlic to the pan while browning the chicken. Served over brown rice with steamed 'stir fry blend' veggies. This will be added to the rotation for sure!
This was delicious and easy. Next time I will double the sauce. I had three large breasts, and there was barely enough. I served it over brown rice with a ceaser salad. I added more lemon juice because I like it lemony, but my family said it was too much. Husband, mother and 4 yr old son gobbled it up.
My husband loved, healthy too.
This didn't taste bad, but it wasn't good either. I probably won't make it again, but I wouldn't have to go to McDonald's on the way home if someone else served it at a dinner we went to. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Lemon Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 36
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