Sautéed chicken breasts and a medley of vegetables simmer in a creamy mushroom sauce seasoned with lemon, garlic and basil.
cost per recipe: $8.08
The price is determined by the national average.
pound skinless, boneless chicken breast halves (4 breast halves)
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
tablespoon lemon juice
teaspoon basil leaves, crushed
teaspoon garlic powder
bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
Heat the soup, milk, lemon juice, basil, garlic powder and vegetables in the skillet to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.