Chicken With Lemony Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From my favorite cookbook- The Roosevelt Raccoons All of Our Favorites cookbook. The cookbook contains recipes from active parents and teachers of Roosevelt Elementary School, Mankato, MN. It is where I went to school, and my family submitted all of our family favorites for it. So, we probably have 10 copies of the book in our house! Ingredients:
2 (8 ounce) packages sliced mushrooms, washed |
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup |
16 ounces fat free sour cream |
2 tablespoons lemon juice |
salt, to taste |
pepper, to taste |
6 -8 boneless skinless chicken breast halves |
Directions:
1. Preheat oven to 350 degrees.
2. Spray nonstick skillet with cooking spray and saute mushrooms over medium high heat.
3. In medium bowl, whisk together soup, sour cream, lemon juice, salt and pepper; set aside.
4. Coat a 9x13 inch baking dish with butter spray.
5. Distribute 1/3 of sauce over bottom of dish.
6. Top with chicken breasts.
7. Sprinkle cooked mushrooms over chicken breasts.
8. Top with remaining sauce.
9. Bake, uncovered for 5o to 60 minutes or until no pink remains in the center of chicken and juices run clear.
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