Lemon Chicken Scallopini with Spinach
Looking for a quick and delicious dinner that’s on the table in less than 30 minutes? Our Lemon Chicken with Spinach is simple and delicious and perfect for any night of the week. Swanson® stock and Cream of Celery Soup deliver all the flavor this meal needs. Click on “recipe tips” below to see our make ahead freezer tips that help you get this on the table even faster.
serves
4
people
Ingredients
cost per recipe: $8.73
The price is determined by the national average.
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1
large lemon
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1
tablespoon olive oil
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1
pound thin-sliced skinless, boneless chicken breast halves
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1
clove garlic, minced
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3/4
cup Swanson® Unsalted Chicken Stock
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1
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
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4
cups baby spinach
How to Make It
Step 1
Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
Step 2
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Step 3
Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.
Recipe Tips
- Serving Suggestion: This dish is delicious served over hot cooked brown rice or whole grain pasta.
- Make Ahead Freezer Meal: Make and freeze the sauce mixture ahead to save time at dinner! Place a quart-size resealable freezer bag into a small bowl (this will hold it in place while you fill it). Add the lemon zest, lemon juice, garlic, stock and soup and stir. Seal the bag (removing all air) and freeze. Thaw overnight in the refrigerator before adding to the skillet in Step 3.
