In my hypothetical list of foods that are delicious in the summer, one would not find gravy. It just screams winter to me. This gravy, however, was way more summery than I had predicted. The lemon gives it the perfect hint of summery freshness. I made it for a friend a couple of weeks ago, and his response to it was, "I'd eat that again." I think that means it was good!
Just a word to the wise though, it's not as good leftover as it is just after it has been cooked. The lemon gives it a little bit of a bitter flavor when it's reheated.
Chicken in Creamy Gravy
Ingredients:
4 boneless, skinless chicken breast halves
1 tablespoon canola oil
1 can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
1/4 cup milk
2 teaspoons lemon juice
1/8 teaspoon pepper
4 lemon slices
Directions:
1. In a nonstick skillet, cook chicken in oil until browned on both sides, about 10 minutes; drain.
2. In a bowl, combine soup, milk, lemon juice, and pepper. Pour over chicken.
3. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until chicken juices run clear, about 5 minutes.
Source: Unknown...found it in my recipe box
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