Chicken with Creamy Lemon Sauce

This chicken is another one of those recipes that I wasn’t sure about, but after I made it, I really liked it. I particularly liked it with mashed potatoes and broccoli on the side. The sauce goes great with potatoes, and the broccoli was a nice compliment to the sauce as well. Enjoy. We’ll be making this one again at my place! Also, note that this isn’t overly lemony, despite the name. There’s a hint of lemon, but not overwhelming lemon flavor.

Ingredients:

– 4 Boneless, skinless chicken breasts (5 oz each)
– 1 tbsp. vegetable or canola oil
– 1 can of cream of broccoli soup
– 1/4 cup 1% milk
– 1 1/2 tbsp. dried parsley
– pinch of black pepper (or more to taste)
– 1 whole lemon
– 1/8 tsp Worcestershire sauce
– salt and pepper to taste

Directions:

1. Salt and pepper chicken breasts to taste.

2. Heat oil in a large skillet with a lid.

3. Cook chicken breasts until done, about 10 min on each side. Turn and rearrange as often as needed.

4. Slice lemon in half longways. Reserve 1/2 of lemon, and slice other 1/2 into 4 slices. Set aside.

5. Mix soup, milk, parsley, pepper, Worcestershire sauce, and the juice from large side of the lemon in a bowl. Discard lemon half after juicing.

6. Pour soup mixture over chicken breasts, and top each with one of the 4 slices of lemon.

7. Cover pan and simmer on low for 5-7 minutes.

Editors Note: If you don’t like broccoli, i bet cream of celery soup would work just fine.

Makes 4 servings= 245 Calories per serving

Appx 6 ww points plus per serving