Here is an easy and delicious recipe from the cookbook Campbell’s Cooking Companion.
1 lemon
1 to 2 tablespoons olive oil
4 to 6 small boneless, skinless chicken breasts
1 can (10 3/4 oz) Campbell’s Condensed Cream of Broccoli Soup
1/2 cup milk
1/8 tsp ground black pepper
Cut 4 to 6 thin slices of lemon. Squeeze 2 teaspoons of juice from the remaining lemon.
Heat oil in a skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove chicken and set aside.
Stir soup, milk, lemon juice, and pepper into skillet. Heat to a boil. Return chicken to the skillet and reduce heat to low. Top chicken with lemon slices. Cover and cook for 5 minutes or until chicken is cooked through (internal temperature should be 165 to 170F).
My skillets need to be used on medium heat or lower, which lengthens the cooking time. Adjust accordingly to make sure chicken is thoroughly cooked and no longer pink. Serve chicken with the lemon broccoli sauce and sliced lemons. The cookbook suggests serving over hot cooked rice.
