easy lemon chicken
Found this in an old Better Homes & Gardens magazine from about 20 years ago, but it still looks yummy! Reminds me of little mini chicken pot pies. Photo: Pepperidge Farm
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 ounce (10 oz.) frozen puff pastry shells, baked
- 2 tablespoons vegetable oil
- 1 pound chicken breasts, boneless and skinless, cut into cubes
- 2 jars (12 oz.ea.) golden chicken gravy
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme leaves, crushed
- 3 cups cooked cut-up vegetables (fresh or frozen)
How To Make easy lemon chicken
-
Step 1In a large skillet, brown the chicken in 2 Tbsp. vegetable oil. Pour off fat.
-
Step 2Add the gravy, lemon, thyme, salt and vegetables. Cover and cook over low heat 5-10 minutes, or until tender. Spoon into prepared pastry shells and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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