Tender chicken breasts sautéed in a brightly flavored lemon sauce with fresh baby spinach.
- Total time:
25 minutes
- Servings:
48
|
Ingredient
|
Weight
|
Measure
|
|
lemon juice |
0.750 oz. |
3 cup |
|
lemon zest |
|
0.25 cup |
|
olive oil |
|
0.75 cup |
|
boneless, skinless chicken breast , sliced thin, yield from 1 pound raw |
|
9 |
|
garlic , whole cloves, peeled, minced |
1.250 oz. |
12 clove |
|
Swanson® Unsalted Chicken Broth |
|
9 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
150.0 oz. |
3 can |
|
baby spinach |
56.0 oz. |
3 gallon |
1. If using fresh lemon juice and zest, prepare from fresh lemons.
2. Heat the oil in a skillet over medium-high heat. Add chicken and cook for 10 minutes, or until well browned on both sides and cooked thoroughly.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Remove chicken from skillet. Place in serving pans.
CCP: Hold for hot service at 140°F or higher until needed.
4. Whisk garlic, Swanson® Unsalted Chicken Broth, lemon juice, lemon zest and Campbells® Condensed Cream of Mushroom Soup together in skillet. Add spinach. Cook and stir until spinach is wilted.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
5. Spoon the cooked garlic/stock/lemon mixture evenly over the chicken in pans.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using serving spoon, portion 1 topped chicken breast onto plate. Serve immediately.
Tender chicken breasts sautéed in a brightly flavored lemon sauce with fresh baby spinach.
-
Total time:
25 minutes
-
Servings:
48
|
Ingredient
|
Weight
|
Measure
|
|
lemon juice |
0.750 oz. |
3 cup |
|
lemon zest |
|
0.25 cup |
|
olive oil |
|
0.75 cup |
|
boneless, skinless chicken breast , sliced thin, yield from 1 pound raw |
|
9 |
|
garlic , whole cloves, peeled, minced |
1.250 oz. |
12 clove |
|
Swanson® Unsalted Chicken Broth |
|
9 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
150.0 oz. |
3 can |
|
baby spinach |
56.0 oz. |
3 gallon |
1. If using fresh lemon juice and zest, prepare from fresh lemons.
2. Heat the oil in a skillet over medium-high heat. Add chicken and cook for 10 minutes, or until well browned on both sides and cooked thoroughly.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Remove chicken from skillet. Place in serving pans.
CCP: Hold for hot service at 140°F or higher until needed.
4. Whisk garlic, Swanson® Unsalted Chicken Broth, lemon juice, lemon zest and Campbells® Condensed Cream of Mushroom Soup together in skillet. Add spinach. Cook and stir until spinach is wilted.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
5. Spoon the cooked garlic/stock/lemon mixture evenly over the chicken in pans.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using serving spoon, portion 1 topped chicken breast onto plate. Serve immediately.
