Lemon Asparagus Chicken

Ellie Sib
by Ellie Sib
2 servings
25 min

This recipe was shamelessly stolen from the side of a tin of Campbell's soup. I don't usually use recipes that come on the package, and now I'm not sure why!

I made a couple of small changes to make this dish even more delicious, but the overall idea is the same. It's super simple and tastes absolutely heavenly. The lemon really complements the dish and adds a lightness that you wouldn't expect from a creamy sauce. It's also healthier than usual cream based sauces, especially if you use a low fat soup.

This recipe would be perfect paired with some fresh steamed asparagus and served over rice.

Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 2 chicken breasts
  • 1 can cream of asparagus soup
  • 1/2 cup milk
  • 1/2 cup white whine (optional)
  • 3 cloves garlic, finely minced
  • 1/2 red onion, thinly sliced
  • 2 cups sliced mushrooms (any kind)
  • 1 lemon
  • salt and cracked black pepper
  • knob of salted butter
  • 1 heaped tbsp chopped parsley

Melt butter in a pan over high heat, then sear the chicken breasts for 2-3 mins on each side. Remove and set aside.
Add garlic, parsley, and mushrooms to the pan, and fry for a few more mins until the garlic is fragrant.
Pour over white wine if using, scraping any chicken bits gently off the bottom of the pan. Let the wine boil off, until the liquid is reduced by half.
Cut the lemon in half and squeeze the juice from one half over the mushroomy mixture.
Add the soup and milk, stirring to completely combine. Add the red onion slices.
Return the chicken breasts to the pan, turn the heat down low and cover with a lid. Simmer for 15-20 mins, until chicken is cooked through.
Serve over rice, and top with some more parsley, red onion, and lemon slices.