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Recipe Friday -- Creamy Lemon Chicken

This week: Creamy Lemon Chicken
  • 4 skinless, boneless chicken breasts
  • 1 can Campbell's Cream of Chicken Soup (98% fat free)
  • 2 tbsp. water
  • 1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes
  • 1 tbsp. lemon juice
  • 1/2 tsp. paprika
  • 1/4 cup chopped red pepper
  • 4 lemon slices
Brown chicken in a lightly oiled large skillet at medium-high heat. Set chicken aside and reduce heat to medium. Add soup, water, parsley, lemon juice, paprika and pepper to skillet. Heat to a boil, stirring often. Return chicken to skillet and reduce heat to low.

Simmer covered, until chicken is cooked through (about 5 minutes). Garnish with lemon slices.

Calories per serving: 210
Chicken 140
Sauce 70
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