Easy Peasy Lemon Squeezy Chicken recipe from Kate of Centsational Girl…

I’m a busy mom who often runs out of ideas for quick dinner meals. Thank goodness for all those marvelous recipe sites out there as a source of inspiration! About two years ago, I was desperate for something new so I pulled out some standard pantry staples and a lemon and created this recipe. It’s my husband’s favorite weeknight meal, so I make it twice a month. My kids love it too, especially over penne pasta or plain rice. The fresh lemon is the key ingredient in this creamy sauce. Enjoy!

Ingredients:
4-5 chicken breasts or 12 chicken breast tenders
fresh sliced mushrooms
1 whole lemon
1 tablespoon butter
1 cup milk (whole or lowfat)
1 can cream of mushroom soup
1 tablespoon dried oregano
1 teaspoon celery salt (I like Morten’s)
Salt to taste (especially with low sodium soup)

1. In non stick pan, saute cleaned sliced mushrooms on medium heat in butter about 5 minutes, then set aside.
2. Brown chicken in pan about 3 minutes on each side on medium low heat.
3. Meanwhile, mix cream of mushroom soup, milk, oregano, celery salt and the squeeze of an entire lemon in a large bowl or Pyrex measuring cup. It helps to squeeze the lemon over a sifter to catch the seeds.
4. Stir well and pour over chicken.
5. Simmer on low for 25 minutes, then serve over rice, penne pasta or linguine.

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