Subject: Campbell's Lemon Herb Chicken Primavera
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 18 2001 - 18:10:38 EDT
Food for Thought:
What is sauce for the goose may be sauce for the gander, but it is not
necessarily sauce for the chicken, the
turkey or the guinea hen. (Alice B. Toklas)
Recipe of the Day:
Campbell's Cream of Mushroom Soup combines with a light touch of garlic,
lemon juice and basil to create a
delicious sauce for one-skillet Chicken Primavera--a spring delight
served up in only 25 minutes!
Campbell's Lemon Herb Chicken Primavera
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1756
Prep/Cook Time: 25 minutes
4 boneless chicken breast halves
1/8 tsp. garlic powder
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup milk
1 tbsp. lemon juice
1/4 tsp. dried basil leaves, crushed
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower,
carrots)
SEASON chicken with garlic.
SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken
and cook until browned.
ADD soup, milk, lemon juice, basil and vegetables. Heat to a boil. Cover
and cook over low heat 10 min. or until
done. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
4 boneless chicken breast halves
Milk
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower,
carrots)
Lemon juice
Garlic powder
Dried basil leaves
Kitchen Clip:
Store dried herbs and spices, such as the basil in this recipe, in
airtight containers in a cool, dry place for
up to 3 months. Refrigerate after 3 months. For best flavor crush dried
herbs between your fingers.
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