This chicken dish has a great fresh taste and could be a twist on a piccata. This was super easy to make and turned out really great!
4 whole Boneless, Skinless Chicken Breasts, (Dice Them Into Cubes)
¼ tablespoon of Montreal chicken season or other of your choice
Salt To Taste
1 Tablespoon Butter
2 cans of Cream Of Chicken Soup
2 whole lemons, (zest then juiced)
2 Tablespoons Fresh Parsley, Chopped (or 1 Tablespoon Of Dried)
1/2 cup of low sodium chicken stock
Place your chicken in the skillet and cook until brown and cooked thoroughly, (about 3 minutes each side.)
Zest and juice your lemon in a bowl
Add the lemon mixture and cook for 2 minutes until fragrant
Turn heat to medium-low, cover the skillet and let simmer for about 5 minutes, stir every couple of minutes to keep sauce from sticking.
You can add some chicken stock to thin the sauce out a bit.
Add the parsley, cover and simmer a couple of minutes longer.
We enjoyed our chicken with steamed asparagus and couscous