Lemon Herb Chicken Primavera
Chicken, veggies and a creamy mushroom sauce...this fabulous skillet dish is ready to serve in just 25 minutes.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
0.125 teaspoon garlic powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
1 tablespoon lemon juice
0.25 teaspoon dried basil leaves, crushed
1 bag (about 16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
0.125 teaspoon garlic powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
1 tablespoon lemon juice
0.25 teaspoon dried basil leaves, crushed
1 bag (about 16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
Instructions
Sprinkle the chicken with the garlic powder.
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.
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.
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.
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.
Lemon Herb Chicken Primavera
Chicken, veggies and a creamy mushroom sauce...this fabulous skillet dish is ready to serve in just 25 minutes.
Directions
Print
Sprinkle the chicken with the garlic powder.
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.
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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
0.125 teaspoon garlic powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
1 tablespoon lemon juice
0.25 teaspoon dried basil leaves, crushed
1 bag (about 16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
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