- 4 boneless skinless chicken breast halves (1 pound)
- 1 tablespoon canola oil
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken and broccoli soup, undiluted
- 1/4 cup fat-free milk
- 2 teaspoons lemon juice
- 1/8 teaspoon pepper
- 4 lemon slices
- In a nonstick skillet, cook chicken in oil until browned on both sides, about 10 minutes; drain. In a bowl, combine soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until chicken juices run clear, about 5 minutes. Yield: 4 servings.
Reviews forChicken in Creamy Gravy
"This recipe is quick and full of flavor."
"this was so wonderful and easy to make too!! My husband loved it and asked when we could have it again."
"It was okay,but I didn't really like it. Neither did my husband."