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Lemon Chicken Tarragon

Lemon Chicken Tarragon

2.5 2

A restaurant-style dish in just 30 minutes?  You bet...this tasty skillet dish is simply amazing!

serves 4 people

Ingredients

cost per recipe: $6.89

The price is determined by the national average.

  • 1

    tablespoon olive oil or vegetable oil

  • 1

    pound skinless, boneless chicken breast halves (about 1 pound)

  • 2

    cups water

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 2

    tablespoons lemon juice

  • 1

    tablespoon finely chopped fresh tarragon leaves

  • 1/8

    teaspoon black pepper

  • 2

    cups instant white rice

view nutrition info

How to Make It

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Step 1

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Step 2

Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.

Step 3

Stir in the rice. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

(2)
  • Megen L.

    January 9, 2016

    Very lemony

    If you are not a huge fan of lemons then you will not like this. This was easy to make but left my family hungry for a second dinner. Time to go get full on ice cream!

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  • Christina C.

    April 17, 2014

    Nice recipe has good features

    Good recipe just needs to be adjusted a little. By well browning the chicken on both sides the chicken turns out a little dry even after simmering in the liquid for the 10 minutes or so. I didn't add the rice in the skillet I made a cheddar broccoli rice on the side. Because of not adding the rice you will need to adjust the amount of water added to the soup mixture other wise it is too runny. Also the 2 tbs of lemon juice was a little too much so next time I will go with 1 tbs. After these adjustments I'm sure the recipe will be a bigger hit with my family.

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