- 1 lemon (large)
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves (thin-sliced)
- 1 clove garlic (minced)
- 3/4 cup unsalted chicken stock
- 1 can cream of celery soup (Campbell's® Healthy Request® Condensed Healthy Request®)
- 4 cups baby spinach
PER SERVING *
|Calories90Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Danica A day ago
Delicious! If the lemon juice tastes over powering add more chicken stock. I also seasoned the breasts with garlic powder, salt, and pepper. And I added cumin and crushed red pepper to the sauce.
Bonnie Bueter 4 days ago
Did not care for this dish at all. looks nothing like the picture. Just ok. Wouldn't make again or recommend.
Virginia K. 5 days ago
lemon was overbearing. otherwise good.
Matthew 5 days ago
The base was very tasty but I think if I make this again I will use shrimp instead of chicken. If you use thinly sliced chicken breast and wait for it to brown it is going to be overcooked. I served this over spaghetti which was a nice vehicle.
Carli N Cliff Brown 8 days ago
the combination was great
Julia Cupolo 11 days ago
It was good! I also decided to experiment and add an extra cup of broth to it so the consistency would be slightly less creamy. Then I made a side of rice, which I served with the chicken and spinach on top. I’d say it worked out pretty well!
Rachel Nelsen 14 days ago
The Lemon made the recipe perfect, so delicious. Went to take a picture and it was almost all gone!
Mariny P. 19 days ago
A bit too lemony. Maybe try it with about half of a lemon.