Lemon Chicken Scallopini with Spinach

This Italian-inspired skillet dish features tender chicken breasts sautéed in a brightly flavored lemon sauce with fresh baby spinach. Plus, this restaurant-style meal is on the table in just 25 minutes!

prep time 10 minutes

total time 25 minutes

serves 4 people

Ingredients

cost per recipe: $6.47

1
large lemon
1
tablespoon olive oil
1
pound thin-sliced skinless, boneless chicken breast halves
1
clove garlic, minced
3/4
cup Swanson® Unsalted Chicken Stock
1
can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
4
cups baby spinach

view nutrition info

How to Make It

Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
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.
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.

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.

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Made With

Swanson® Unsalted Chicken Stock

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Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup

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Ratings & Reviews

(12)

Elizabeth Z.

May 19, 2017

This is really delicious!

Ordinarily not a fan of recipes with cream soup because they are usually too heavy (sorry Campbell's) but one this is light and delicious! I did use a little less lemon and a little more broth, but otherwise followed the recipe. This one definitely will be in the rotation, and nice enough for company. Would probably add another veggie side next time - but will make this again!

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John M.

February 5, 2017

Tastes gourmet

Very light, fresh tasting and delicious. Only suggestion I would make is to use half as much lemon juice as recipe calls for. Side dishes of corn and mashed potatoes we chose probably not the healthiest but delicious - especially the lemony sauce as gravy for the potatoes.

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Ash G.

December 29, 2015

Delicious!

This recipe is great JUST AS IT IS and is extremely delicious. I never knew that lemon and spinach went together so well!

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Angie S.

October 28, 2014

Love it!!! w/a few adjustments for our family tastes. :-)

This is a very easy recipe, and with few ingredients! Just what I need for late evening suppers - and it will rival any restaurant dish!! I used portabella mushroom soup instead of the cream of celery. Celery naturally has a lot more sodium than mushrooms, and with a few added sliced fresh portabellas, that much more beneficial. I also used collard greens instead of the baby spinach mostly because it's what I had on hand - but the nutrients are also boosted once again, and a nice red roasted pepper, a quick splash of a sweet red wine, and a dash of parmesan cheese to balance out all the bitter flavors, this dish was a hit the first time offered! Even to my 16 year old!

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jillyb

August 19, 2014

Good recipe, but I have a small change that makes it better!

I tried this recipe and it was pretty good. But instead of the HR cream of celery soup, I made it again with the HR golden mushroom soup and it was delicious. I would also recommend adding a small can of mushrooms (no salt added).

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