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1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
1 can cream of broccoli soup
1/4 cup milk
2 teaspoons fresh lemon juice
1/4 teaspoon pepper
4 thin lemon slices
6 cups cooked wide egg noodles, buttered
Heat oil in a skillet. Sauté chicken breasts about 10 minutes, until browned on both sides.
Pour off fat.
Combine soup, milk, lemon juice and pepper; pour over chicken.
Top each chicken with a thin lemon slice.
Reduce heat to low and cover. Simmer for 5-10 minutes until chicken is tender, stirring occasionally.
Serve over hot cooked egg noodles.
Skillet Chicken Recipes
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