Creamy Lemon Chicken

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

lemon chx ingredients

Directions: Season both sides of your chicken with salt and pepper and the Montreal seasoning- cut into cubes (some people prefer to do this after cooking but I find it easier now)seasoned chx

Heat a large skillet to medium-high heat and melt butter.butter in pan

Place your chicken in the skillet and cook until brown and cooked thoroughly, (about 3 minutes each side.)

chx start cook

Zest and juice your lemon in a bowl

lemon mix 4 chx

Add the lemon mixture and cook for 2 minutes until fragrant

Stir in soup and make sure to incorporate with the drippings from the chicken.chx thick sauce

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.

lem chx final 2

We enjoyed our chicken with steamed asparagus and couscous



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