Our recipe for Lemon Chicken with Wine & Capers takes a restaurant classic and makes it easy for you to make at home. Weve added white wine, capers and onions to our creamy soup to make it even more delicious. Let the chicken simmer in the sauce to soak up every bit of creamy goodness. Serve over cooked orzo to complete this dish.
cost per recipe: $10.80
The price is determined by the national average.
cups uncooked orzo pasta
pounds thin-sliced skinless boneless chicken breast halves
tablespoon olive oil
large onion, finely chopped (about 1 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup dry white wine
tablespoons drained capers
Cut 4 thin slices from the lemon. Squeeze 2 teaspoons juice from the remaining lemon.
Cook and drain the orzo according to the package directions. While the orzo is cooking, season the chicken with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes or until lightly browned on both sides. Remove the chicken from the skillet.
Add the onion to the skillet and cook until tender, stirring occasionally.
Stir the soup, wine, lemon juice and capers in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Top the chicken with the lemon slices. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the orzo.