Cooking Directions

• Cut 4 thin slices from the lemon. Squeeze 2 teaspoons juice from the remaining lemon.
• Cook and drain the orzo according to the package directions.  While the orzo is cooking, season the chicken with salt and pepper, if desired.  Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 3 minutes or until lightly browned on both sides. Remove the chicken from the skillet.
• Add the onion to the skillet and cook until tender, stirring occasionally.
• Stir the soup, wine, lemon juice and capers in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low. Top the chicken with the lemon slices. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the orzo.

Ingredients

• 1 lemon
• 2 cups uncooked orzo pasta
• 1.25 pounds thin-sliced skinless boneless chicken breast halves
• 1 tablespoon olive oil
• 1 large onion, finely chopped (about 1 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup dry white wine
• 2 tablespoons drained capers