Lemon and chicken are a classic combination...and when you prepare this simple skillet dish, you'll understand why. Try it tonight...it's outstanding!
cost per recipe: $5.26
The price is determined by the national average.
tablespoon vegetable oil
pounds chicken parts
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed Cream of Broccoli Soup
clove garlic, minced
teaspoon ground black pepper
cups long grain white rice, cooked according to package directions (about 6 cups)
Cut 4 thin slices from the lemon. Squeeze the juice from the remaining lemon and set aside.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove chicken from the skillet. Pour off any fat
Stir the soup, water, garlic, pepper and lemon juice in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Top the chicken with the lemon slices. Cover and cook for 15 minutes or until chicken is cooked through, stirring occasionally. Serve the chicken with the rice.
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
(10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
March 7, 2015
The Lemon flavor was better than I thought , but I'm not a great fan of Garlic and next time I will cut back on the Garlic somewhat. maybe boneless chicken breast or strips will be better for me next time than bone in pieces. Easy enough for me to do it .You can too.
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