Chicken with lemon and asparagus

Serving: 4 portions |


1 tablespoon oil

4 chicken breast, skinless, boneless, cut in halves (approx. 450g)

1 can Campbell’s® Cream of Asparagus (305g)

¼ cup mil

1 tablespoon lemon juice

Black pepper, ground, to taste

Lemon slices (optional)


Heat the oil in a frying pan at medium-high temperature. Cook the chicken for about 10 minutes or until both sides are browned.

Add the soup, milk, lemon juice, and black pepper. Heat until it boils. Turn down to low temperature, cover it and cook for more 5 minutes or until the chicken is completely cooked.

Decorate with lemon slices, if you want.


Preparation time: 5 minutes

Cooking time: 15 minutes

Source: Campbell’s Kitchen