4 skinless, boneless chicken breasts (or whatever chicken you happen to have on hand; or pork!)
1/4 teaspoon pepper
1 tablespoon butter
1 can cream of chicken soup (I like celery better!)
Grated zest and juice of 1 large lemon
1 can (14 1/2 ounces) mixed peas and diced carrots, drained
2 tablespoons chopped, fresh parsley or dill
Sprinkle both sides of chicken with pepper.
Heat butter in a large frying pan over medium-high heat until bubbly. Add chicken and brown on both sides. Add soup, lemon zest and juice; stir to mix with pan drippings. Reduce heat to medium-low, cover and simmer for 5 minutes until chicken is cooked through. Stir in mixed peas and carrots and parsley and heat through. (I never add the veggies and very often leave out the parsley and dill. However, the dill adds a great "kick"! Use more or less pepper, depending on personal preference.)
Striving to learn and live God's purposes,
1 comment:
Mmmmm! That does sound good! Thanks for the recipe! I'll add it to my list to try real soon.
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