Cooking Directions

• Season the chicken as desired.  Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soup, water, parsley, paprika and pepper in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Stir in the lemon juice.  Season to taste.  Top the chicken with the lemon slices.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.25 cup water
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 0.5 teaspoon paprika
• 0.25 cup chopped green pepper or red pepper
• 2 tablespoons lemon juice
• 4 lemon slices