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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Jean Little, Charlotte, North Carolina Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon canola oil |
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted |
1/4 cup fat-free milk |
1 tablespoon minced fresh parsley |
2 teaspoons lemon juice |
1/8 teaspoon pepper |
1/8 teaspoon worcestershire sauce |
4 lemon slices |
hot cooked spaghetti, optional |
additional minced fresh parsley, optional |
Directions:
1. In a nonstick skillet, cook chicken in oil until golden brown on both sides.
2. In a large bowl, combine the soup, milk, parsley, lemon juice, pepper and Worcestershire sauce. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and cook for 5 minutes or until a thermometer reads 170°. Serve with spaghetti if desired. Sprinkle with additional parsley if desired. Yield: 4 servings.
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