Indulge in a zesty lemon pepper chicken served over a bed of herbed farro made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.
- Total time:
30 minutes
- Servings:
16
|
Ingredient |
Weight |
Measure |
|---|
|
boneless, skinless chicken breast , yield from 1 ounce raw | |
86 |
|
Italian seasoning | |
3 tbsp. |
|
olive oil | |
0.333 cup |
|
onion , sliced |
5.0 oz. |
1 cup |
|
garlic , peeled, chopped | |
1 tbsp. |
|
black pepper , ground | |
1 tbsp. |
|
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce | |
1 can |
|
reduced fat (2%) milk | |
1 cup |
|
Swanson® Unsalted Chicken Stock | |
2 cup |
|
white wine vinegar | |
4 tbsp. |
|
fresh parsley , chopped | |
2 tbsp. |
|
garlic powder | |
2 tsp. |
|
lemon juice | |
0.333 cup |
|
cooked farro |
44.0 oz. |
8 cup |
|
frozen mixed vegetable medley , heated according to package directions |
14.0 oz. |
3 cup |
1. Marinade chicken with 1-1/2 tablespoons Italian seasoning. Let stand for 15 minutes.
2. Heat 2 tablespoons of oil in a large pan. Add chicken and sear until cooked through, about 8 minutes. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
2. Heat 2 tablespoons of oil in a large pot. Add onions. Cook for 3 minutes.
3. Add garlic. Cook for 2 minutes.
4. Add remaining Italian seasoning, black pepper, Campbell’s® Condensed No Salt Added Cream of Chicken Soup, milk and Swanson® Unsalted Chicken Stock. Simmer on low for 10 minutes.
5. Add white wine vinegar, herbs, garlic powder and 2 tablespoons + 1 teaspoon lemon juice. Simmer for 5 minutes.
6. Mix warm, prepared farro and mixed vegetables in bowl with remaining olive oil, remaining lemon juice and parsley. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. To Serve: Using a #8 scoop, portion 1/2 cup of farro into a serving bowl. Using a 4 oz. ladle, top with 1/2 cup of lemon pepper sauce. Top with 4 oz. seared chicken breast. Serve immediately.
Indulge in a zesty lemon pepper chicken served over a bed of herbed farro made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.
-
Total time:
30 minutes
-
Servings:
16
|
Ingredient |
Weight |
Measure |
|---|
|
boneless, skinless chicken breast , yield from 1 ounce raw | |
86 |
|
Italian seasoning | |
3 tbsp. |
|
olive oil | |
0.333 cup |
|
onion , sliced |
5.0 oz. |
1 cup |
|
garlic , peeled, chopped | |
1 tbsp. |
|
black pepper , ground | |
1 tbsp. |
|
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce | |
1 can |
280000028664|
reduced fat (2%) milk | |
1 cup |
|
Swanson® Unsalted Chicken Stock | |
2 cup |
280000021450|
white wine vinegar | |
4 tbsp. |
|
fresh parsley , chopped | |
2 tbsp. |
|
garlic powder | |
2 tsp. |
|
lemon juice | |
0.333 cup |
|
cooked farro |
44.0 oz. |
8 cup |
|
frozen mixed vegetable medley , heated according to package directions |
14.0 oz. |
3 cup |
1. Marinade chicken with 1-1/2 tablespoons Italian seasoning. Let stand for 15 minutes.
2. Heat 2 tablespoons of oil in a large pan. Add chicken and sear until cooked through, about 8 minutes. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
2. Heat 2 tablespoons of oil in a large pot. Add onions. Cook for 3 minutes.
3. Add garlic. Cook for 2 minutes.
4. Add remaining Italian seasoning, black pepper, Campbell’s® Condensed No Salt Added Cream of Chicken Soup, milk and Swanson® Unsalted Chicken Stock. Simmer on low for 10 minutes.
5. Add white wine vinegar, herbs, garlic powder and 2 tablespoons + 1 teaspoon lemon juice. Simmer for 5 minutes.
6. Mix warm, prepared farro and mixed vegetables in bowl with remaining olive oil, remaining lemon juice and parsley. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. To Serve: Using a #8 scoop, portion 1/2 cup of farro into a serving bowl. Using a 4 oz. ladle, top with 1/2 cup of lemon pepper sauce. Top with 4 oz. seared chicken breast. Serve immediately.
