Lemon Asparagus Chicken

The Campbell's Asparagus soup is sometimes hard to find. I've found it at Wegman's in Northborough and sometimes Hannaford's (and at Big Bunny in Southbridge but I doubt you shop there!)

Great with wild rice and we always have some asparagus as a side vegetable.

What You'll Need

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup
1/4 cup milk
1 tablespoon lemon juice
1/8 teaspoon ground black pepper
Lemon slices (optional)


How to Make It

    1  Pound each breast to about 1/4" thickness
   
    2  Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 5-10 minutes or until it's well browned on both sides.

    3  Stir the soup, milk, lemon juice and black pepper in a pot. Heat to a low boil.

    4  Add the soup mixture to the skillet covering the chicken. Cover and cook for 5 minutes at low heat or until the chicken is cooked through. Garnish with lemon slices, if desired.

Serves 4

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