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Source: Campbell's Recipes
Tagged With: 4 servings
Lemon Herb Chicken Primavera
Chicken, veggies and a creamy mushroom sauce...this fabulous skillet dish is ready to serve in just 25 minutes.
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Serves: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
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1 1/4 pounds skinless, boneless chicken breast half
1/8 teaspoon garlic powder
Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 tablespoon lemon juice
1/4 teaspoon dried basil leaves, crushed
1 bag (about 16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)




Sprinkle the chicken with the garlic powder.
Spray a 10-inch skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
Stir the soup, milk, lemon juice, basil and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.


Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 278, Total Fat 8g, Saturated Fat 2g, Cholesterol 89mg, Sodium 665mg, Total Carbohydrate 15g, Dietary Fiber 4g, Protein 34g, Vitamin A 49%DV, Vitamin C 74%DV, Calcium 9%DV, Iron 9%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Mushroom Soup: Calories 254, Total Fat 6g, Saturated Fat 2g, Cholesterol 88mg, Sodium 426mg, Total Carbohydrate 15g, Dietary Fiber 4g, Protein 34g, Vitamin A 49%DV, Vitamin C 74%DV, Calcium 10%DV, Iron 9%DV


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