Creamy Lemon Chicken recipe

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4 boneless skinless chicken breasts
¼ cup Gold Medal® all-purpose flour
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
3 tablespoons lemon juice
1 sprig Chopped fresh parsley
1 teaspoon Grated lemon zest
⅛ cup Hot cooked rice

Nutrition Info

223.9 calories
carbohydrate: 11.8 g
cholesterol: 71.9 mg
fat: 6.4 g
fiber: 0.7 g
protein: 28.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 286.1 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -


  1. Pound chicken breasts smooth side down, gently between pieces of plastic wrap, with flat side of meat mallet until 1/2 inch thick. In small shallow dish, mix flour, 1 tsp. salt and 1/2 tsp. pepper, dip each chicken breast into flour mixture, coating all sides.

  2. Heat 2 tablespoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, until brown. In small bowl, mix cooking sauce and lemon juice.

  3. Pour sauce mixture over chicken. Reduce heat to medium-low, simmer 5 to 10 minutes or until chicken is no longer pink in center. Sprinkle with parsley and lemon peel. Serve with rice.

Recipe Yield

4 servings

Recipe Note

Lemon juice and grated lemon peel add an unexpected flavor kick to a simple chicken skillet supper.

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