Recipes of the Month | Tips | On-line Cookbook

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Lemon Asparagus Chicken

1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 lb.)

1 can cream of asparagus soup

1/4 cup milk

1 tbsp lemon juice (bottled is fine)

1 tsp Lemon Zesto

1/8 tsp pepper

In medium skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat.

Add soup, milk, lemon juice, Lemon Zesto and pepper. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.