| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless, boneless chicken breast halves |
| 1 |
cn |
Cream of broccoli soup |
| 1/4 |
c |
Milk |
| 1/8 |
ts |
Pepper |
| 1 |
|
Lemon |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
1. Cut 4 thin lemon sclices; squeeze teaspoons juice from remaining lemon.
Set aside. 2. In skillet, in hot oil, cook chicken 10 minutes or until
browned.
Remove; set aside. Spoon of fat. 3. In skillet, combine coup; milk,
reserved lemon juice and pepper.
Return chicken to skillet; top with lemon slices. 4. Cover, cook over
low heat 5 minutes or until chicken is no longer
pink, stirring often. Garnish with fresh thyme.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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