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Add a photoServings: 4
Ingredients
- 1 Tbsp. vegetable oil
- 4 x boneless chicken breast halves
- 1 can Campbell's cream of asparagus soup
- 1/4 c. lowfat milk
- 1 Tbsp. lemon juice
- 1/8 tsp freshly-grnd black pepper
Directions
- Heat oil in skillet. Add in chicken and cook till browned.
- Add in soup, lowfat milk, lemon juice and pepper. Heat to a boil. Cover and cook over low heat 5 min or possibly till done. Garnish with lemon slices if you like.
- This recipe yields 4 servings.
- Description: "Browned chicken breasts simmer in a creamy asparagus sauce, making a perfect saucy accompaniment for pasta or possibly rice."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 207 | 54% |
| Total Fat 22.99g | 29% |
| Saturated Fat 5.46g | 22% |
| Trans Fat 0.26g | |
| Cholesterol 95mg | 32% |
| Sodium 872mg | 36% |
| Potassium 334mg | 10% |
| Total Carbs 9.53g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.76g | 2% |
| Protein 31.42g | 50% |
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