Lemon Chicken with Vegetables
- 4 skinless, boneless chicken breast halves (1 lb, 4 oz)
- 1/4 tsp pepper
- 1 tblsp butter or margarine
- 1 can (10 3/4 oz) cream of chicken soup
- Grated peel and juice of 1 large lemon
- 1 can (14 1/2 oz) mixed peas and diced carrots, drained
- 2 tblsp chopped fresh parsley or dill
Directions:
Sprinkle chicken on both sides with pepper.
In large nonstick skillet over medium-high heat, melt butter. Add chicken and cook 3 mins per side, until well browned and no longer pink in the center.
Add soup, lemon peel and juice, and stir to mix with the pan drippings.
Reduce heat to medium-low, cover and simmer 5 mins, stirring 2 or 3 times.
Stir in vegetables and parsley; cover and simmer 2 to 3 mins longer until heated through.
Servings: 4