Lemon Herb Chicken Primavera
Chicken, veggies and a creamy mushroom sauce...this fabulous skillet dish is ready to serve in just 25 minutes.
serves
4
people
Ingredients
cost per recipe: $7.55
The price is determined by the national average.
-
1 1/4
pounds skinless, boneless chicken breast halves
-
1/8
teaspoon garlic powder
-
1
can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
-
1/2
cup milk
-
1
tablespoon lemon juice
-
1/4
teaspoon dried basil leaves, crushed
-
1
bag (about 16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
How to Make It
Step 1
Sprinkle the chicken with the garlic powder.
Step 2
Spray a 10-inch skillet with vegetable cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
Step 3
Stir the soup, milk, lemon juice, basil and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.
Recipe Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
