4 skinless, boneless chicken breast halves (1 1/2 pounds)
1/4 teaspoon pepper
1 tablespoon butter
1 can (10 3/4 ounces) condensed, reduced-fat cream of chicken soup
Grated zest and juice of 1 large lemon
1 can (14 1/2 ounces) mixed peas and diced carrots, drained
2 tablespoons chopped, fresh parsley or dill

Sprinkle both sides of chicken with pepper.

Heat butter in a large, non-stick skillet over medium-high heat until bubbly. Add chicken and brown on both sides. Add soup, lemon zest and juice; stir to mix with pan drippings. Reduce heat to medium-low, cover and simmer for 5 minutes until chicken is cooked through. Stir in mixed peas and carrots and parsley and heat through.

Servings: 4

Submitted by: Canned Food Fan / Mealtime.org