Rating: 3.44 stars
25 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1

Lemon juice and grated lemon peel add an unexpected flavor kick to a simple chicken skillet supper.

Recipe Summary test

prep:
10 mins
additional:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pound chicken breasts smooth side down, gently between pieces of plastic wrap, with flat side of meat mallet until 1/2 inch thick. In small shallow dish, mix flour, 1 tsp. salt and 1/2 tsp. pepper; dip each chicken breast into flour mixture, coating all sides.

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  • Heat 2 tablespoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, until brown. In small bowl, mix cooking sauce and lemon juice.

  • Pour sauce mixture over chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until chicken is no longer pink in center. Sprinkle with parsley and lemon peel. Serve with rice.

Nutrition Facts

224 calories; protein 28.6g; carbohydrates 11.8g; fat 6.4g; cholesterol 71.9mg; sodium 286.1mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 5 stars
09/28/2012
I seasoned the chicken with salt pepper and garlic powdwer. Well received by all. Thank you Progreeso! Read More
(16)

Most helpful critical review

Rating: 3 stars
09/13/2012
I love the concept of pairing chicken with a creamy lemon sauce. And while this is quick and easy saving on time and effort in the kitchen due to the pre-made sauce it just doesn't meet expectations in the flavor department. I followed the recipe exactly but found that seasoning the flour is a must so I added a little garlic powder along with the salt and pepper. I also used olive oil vs. veg. oil to pan fry the chicken. The sauce leaves something to be desired and is thin and watery vs. thick and creamy. I ended up adding a little cornstarch to thicken it but in the end it was bland in spite of the additional parsley and lemon zest. Even with some tweaking I don't think I would make this again.... Read More
(28)
25 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
Rating: 3 stars
09/13/2012
I love the concept of pairing chicken with a creamy lemon sauce. And while this is quick and easy saving on time and effort in the kitchen due to the pre-made sauce it just doesn't meet expectations in the flavor department. I followed the recipe exactly but found that seasoning the flour is a must so I added a little garlic powder along with the salt and pepper. I also used olive oil vs. veg. oil to pan fry the chicken. The sauce leaves something to be desired and is thin and watery vs. thick and creamy. I ended up adding a little cornstarch to thicken it but in the end it was bland in spite of the additional parsley and lemon zest. Even with some tweaking I don't think I would make this again.... Read More
(28)
Rating: 5 stars
09/27/2012
I seasoned the chicken with salt pepper and garlic powdwer. Well received by all. Thank you Progreeso! Read More
(16)
Rating: 5 stars
09/29/2012
This was actually my favorite Progresso starter recipe. The chicken was creamy and delicious and succulent and the flavors in the sauce were very good. Read More
(13)
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Rating: 3 stars
09/09/2012
As-written this is only a three-star recipe. With my modifications it would be four stars. The canned sauce is pretty bland and sort of reminded me of extremely watered down cream of chicken soup. Honestly I expected quite a bit more flavor from a Progresso product. I had to add salt and pepper to the sauce to get any real flavor from it. I didn't measure the lemon juice but I estimate that I used about 2 Tbs which was plenty. Any more would have been far too tart. I also did not simmer the chicken in the sauce as that would have destroyed the beautiful golden crispness obtained by sauteing the chicken. I served this with brown jasmine rice cooked in home made chicken stock and bacon/onion flavored green beans. Read More
(6)
Rating: 2 stars
09/15/2012
Because I was afraid 3 T. of lemon juice would be too strong for mine and my husband's tastes I began with 2 T. and am very glad I did. Had I added the full amount it would have been entirely too strong a flavor for our liking. We did not particularly enjoy this recipe. Read More
(5)
Rating: 4 stars
06/04/2013
I did not have the Campbell s product but needed to use up some lemons with chicken. I have a Tones spice roasted garlic combination so melted butter added the roasted garlic lemon then braised the chicken breast. Removed the braised breast added flour making a rue. I baked the chicken. Then added to the rue chicken bouillon cream and milk making a tasty gravy. Did not have rice I usedpasta shells. Turned out fine to me (my husband liked the chicken but not the pasta in the sauce). It was not as simple as this recipe BUT this recipe gave concepts for what I did with my lemon with chicken search. What I had on hand I made my own creamy roasted garlic with chicken stock cooking sauce thanks for the idea Progresso. I ll see if I can find the product and try it. Maybe my husband will like Progresso s version! Read More
(4)
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Rating: 4 stars
09/08/2012
Great flavor with the soup mixed with the fresh lemon for the gravy. I used olive oil instead of veg. oil bowtie pasta instead of rice and cut the chicken into strips (it only took 2 large breasts)-and it fed 4-6! What an easy weeknight meal this made. I would use less lemon juice next time-maybe just a little squeeze-the soup is good on it's own. Read More
(4)
Rating: 2 stars
09/12/2012
We really didn't care for this dish. I read the reviews and saw that others thought that the sauce was bland so I added some seasonings. It still wasn't very good. Read More
(3)
Rating: 5 stars
10/14/2012
Excellent recipe! It's incredibly quick and easy to make and the sauce is very creamy and delicious! I sliced the chicken breasts in half horizontally which was much easier and less messy than pounding them out. I cooked 1 cup brown rice in 2-1/4 cups chicken broth for about 35 minutes. My husband and I both really liked this dish. I'll definitely be making this again. Read More
(3)