Thursday, May 7, 2009

Campbell's Week: Lemon Asparagus Chicken

Lemon Asparagus Chicken

4 boneless, skinless chicken breasts
1 can condensed cream of asparagus soup
1/4 cup milk
1 Tbsp. lemon juice
1/8 tsp. ground black pepper
lemon slices (optional)

Saute chicken in 1 Tbsp. oil until brown. Add soup, milk, lemon juice, and pepper. Heat to a boil. Cover and cook 5 minutes on low heat. Serve with lemon slices. Serves four.

Serve with pasta!

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