10 ounces campbell's® condensed cream of celery soup undiluted canned
0.3 cup skim milk fat-free
4 slices optional: lemon
2 teaspoons juice of lemon
0.1 teaspoon pepper
16 ounces chicken breast halves boneless skinless
Equipment
bowl
frying pan
kitchen thermometer
Directions
In a large nonstick skillet, cook chicken in oil 5-6 minutes on both sides or until browned.; drain. In a large bowl, combine the soup, milk, lemon juice and pepper.
Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until for about 5 minutes or until a meat thermometer reads 170°.
