This Italian-inspired skillet dish features tender chicken breasts sautéed in a brightly flavored lemon sauce with fresh baby spinach. Plus, this restaurant-style meal is on the table in just 25 minutes!
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What You'll Need
1 large lemon
1 tablespoon olive oil
4 thin-sliced skinless, boneless chicken breast halves
1 clove garlic, minced
3/4 cup Swanson® Unsalted Chicken Stock
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Celery Soup
4 cups fresh baby spinach
Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.