4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1/4 cup fat-free milk
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce
4 lemon slices
Hot cooked spaghetti, optional
Additional minced fresh parsley, optional
In a nonstick skillet, cook chicken in oil until golden brown on both sides.
In a large bowl, combine the soup, milk, parsley, lemon juice, pepper and Worcestershire sauce. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and cook for 5 minutes or until a thermometer reads 170°. Serve with spaghetti if desired. Sprinkle with additional parsley if desired.