savory lemon chicken
(1 rating)
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This was originally a Campbell soup recipe. I tweeked it a bit and this is what I came up with. My daughter, Brittany said it was the "best!" I'll take that! Hope you enjoy it too.
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(1 rating)
yield
serving(s)
Ingredients For savory lemon chicken
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6-8boneless, skinless chicken pieces (i prefer all breasts)
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2cans low-fat cream of chicken soup
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4 Tbspwater
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2 Tbsplemon juice
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1 tsplemon juice to deglaze pan
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1 mdonion, finely chopped
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2small garlic gloves, minced
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1celery stalk, with leaves, finely chopped
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1 tsppaprika
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1 tspitalian seasoning
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1 Tbspevoo
How To Make savory lemon chicken
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1In a large skillet, sprayed with non-stick cooking spray, brown chicken pieces, that have been lightly seasoned with sea salt and pepper, about 5 minutes on each side. Remove from pan and set aside.
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2In a bowl, mix soup, water, 2 Tb lemon juice, paprika and Italian seasoning.
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3Add EVOO, onion, celery and garlic to skillet and add 1 tsp lemon juice to deglaze the pan of it's brown, tasty bits. Saute til just tender. Add the soup mixture and bring to a boil. Add chicken pieces to pan and reduce heat. Cover and simmer about 5-10 minutes more til chicken is cooked through and tender.
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4Serve with your choice of pasta or rice and a green salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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