Subject: Campbell's Lemon Asparagus Chicken
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 19 2002 - 18:41:51 EDT
Food for Thought:
Courage is not the towering oak that sees storms come and go; it is the
fragile blossom that opens in the snow. (Alice Mackenzie Swaim)
Recipe of the Day:
The delicious taste of Campbell's Cream of Asparagus Soup and a touch of
lemon bring a new flavor to chicken--and a homemade dinner to your table
in just 20 minutes!
Campbell's Lemon Asparagus Chicken
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1353
Prep/Cook Time: 20 min.
1 tbsp. vegetable oil
4 Tyson Fresh Boneless, Skinless Chicken Breasts
1 can Campbell's Cream of Asparagus Soup
1/4 cup milk
1 tbsp. lemon juice
1/8 tsp. pepper
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice and pepper. Heat to a boil. Cover and cook
over low heat
5 min. or until done. Garnish with lemon slices if desired. Serves 4.
Shopping List:
1 can Campbell's Cream of Asparagus Soup
4 Tyson Fresh Boneless, Skinless Chicken Breasts
Milk
Vegetable oil
Lemon juice
Pepper
Kitchen Clip:
Steamed asparagus makes a perfect accompaniment to this delicious dish.
Fresh asparagus is plentiful this time of year. Asparagus is best cooked
standing up in water, tied together with kitchen string and with the
tips above the water level. If you don't have a pot tall enough, use a
clean glass or ceramic coffee pot. Cook only until the stalks are
tender-crisp. When serving, drizzle the asparagus with some of the sauce
from the chicken.
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