LEMON CHICKEN SCALOPPINI WITH SPINACH
Nutrition Facts
Serving Size
1 SERVING (1 TOPPED CHICKEN BREAST)
Amount Per Serving
Calories 200
% Daily Value
Total Fat 7.2g
11%
Saturated Fat 1.5g
8%
Cholesterol 54mg
18%
Sodium 359mg
15%
Total Carbohydrate 9.9g
3%
Dietary Fiber 0.8g
3%
Protein 22.7g
45%
Vitamin A 18%
Vitamin C 18%
Calcium 9%
Iron 10%

lemon chicken scaloppini with spinach

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 150.000 oz. 3 can
baby spinach 56.000 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 150.000 oz. 3 can
baby spinach 56.000 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.

Made with:

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