Lemon Broccoli Chicken
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinless, boneless |
|
| 1 | can |
soup, cream of broccoli
|
*
|
| ¼ | cup |
milk
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
lemon
|
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinless, boneless |
|
| 1 | can |
soup, cream of broccoli
|
*
|
| 59 | ml |
milk
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | each |
lemon
|
|
| 15 | ml |
vegetable oil
|
|
Directions
Cut 4 thin lemon sclices; squeeze teaspoons juice from each.
Set aside.
In skillet, in hot oil, cook chicken 10 minutes or until browned.
Remove; set aside a spoon of fat.
In skillet, combine soup, milk, reserved lemon juice and pepper.
Return chicken to skillet; top with lemon slices.
Cover, cook over low heat 5 minutes or until chicken is no longer pink, stirring often.
Garnish with fresh thyme.
