1 cup flour
½ T dried thyme
2 T basil
1 tsp parsley
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
4-6 boneless, skinless chicken breasts
½ cup butter (I use 2-3 T olive oil)
1 can cream of mushroom soup
1 can chicken broth
1 lemon juiced
1 T parsley (optional)
2 T capers (I use ½ bunch of sliced green onions—you could use more or less)
1 T grated lemon zest
1. In a shallow dish or bowl, combine flour & seasonings in the first column. Dredge chicken in the mixture to coat, patting off any excess flour.
2. Melt butter (or olive oil) in a large skillet over med-high heat and brown chicken on both sides.
3. In a medium bowl, mix together the mushroom soup, chicken broth and lemon juice; pour over chicken.
4. Cover skillet and simmer 20 minutes, or until chicken is no longer pink and the juices run clear. Garnish with parsley, capers (or green onions) and lemon zest.
Serve over rice.
Thanks Sister J. Anderson for submitting your recipe! Post a comment and tell us what you think of it!
One of THOSE nights
7 years ago