Categories: chicken, dinner, not tried

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)

Directions

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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