Herb Chicken with Mushrooms

• Serves: 2-4

• Time: 25 mins

• Active: 10 mins

• Level: Easy

INGREDIENTS

1 can Campbell’s Cream of Chicken with Herbs

    Soup

1/4 cup non-fat milk

2 tbsp. Lemon juice

2 tbsp. Minced parsley (not a must add)

4 (6-ounce) boneless, skinless chicken breasts

1 cup thin sliced button mushrooms

1/2 cup chopped red onion

DIRECTIONS

In a small bowl mix soup, milk, parsley, and lemon juice, set aside.

Season chicken breasts with salt and pepper (a little garlic salt is good too).

Heat large non-stick skillet sprayed with cooking spray on medium heat for 1 minute.

Add chicken to skillet, brown 2-3 minutes on each side.

Remove chicken from skillet, add mushrooms and onions to skillet, cook for 5 minutes or until golden brown.

Stir in soup mixture to skillet, return chicken to skillet. Reduce heat to low, cover and simmer for 5-10 minutes until chicken is no longer pink in center.

Serve over brown rice.