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Savoury Lemon Chicken
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| Prep Time: 10 min Cook Time: 25 min Ingredients Vegetable oil cooking spray | |
| 4 (about 1 lb/500 g) | boneless, skinless chicken breasts |
| 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup | |
| 2 tbsp (30 mL) | water |
| 1 tbsp (15 mL) | chopped, fresh parsley leaves |
| 1 tbsp (15 mL) | lemon juice |
| 1/2 tsp (2 mL) | paprika |
| 1/4 cup (60 mL) | chopped red or green pepper |
| 4 cups (1 L) | hot cooked rice, cooked without salt |
| 4 | lemon slices |
Directions
1. Heat large non-stick skillet, lightly coated with cooking spray, at medium-high heat. Add chicken and cook until well browned – about 5 minutes per side. Set chicken aside. Reduce heat to medium.
2. Add soup, water, parsley, lemon juice, paprika and pepper to skillet. Heat to a boil, stirring often. Return chicken to skillet. Reduce heat to low.
3. Simmer, covered, until chicken is cooked through – about 5 minutes. Serve over rice and garnish with lemon slices.
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