Dinner: Savory Lemon Chicken Breast with Steamed Rice Recipe

I'm so proud of myself whenever I cook something good and looks beautiful. I took a photo of this plate, and I was just so infatuated. Kiko thinks I'm crazy. But look at it. Isn't it a beautiful plate?

I got the recipe from the back of the Campbell's Cream of Chicken Soup and just tweeked it a little bit to whatever I have in the pantry. I didn't put lemon slices and parsley. But I used bottled lemon juice and baby carrots cut in half.

Here is the orginal recipe taken from the Campbell's website

Savory Lemon Chicken

From: Campbell's Kitchen 

Prep: 15 minutes • Cook: 20 minutes

Serves: 4

Ingredients

Vegetable cooking spray
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
2 tablespoons water
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 cup chopped green or red pepper
4 lemon slices

Directions

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.

Stir the soup, water, parsley, lemon juice, paprika and pepper in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Top the chicken with the lemon slices.

I like how I molded the steamed white rice and I added green onions. Cool huh? Yeah, I'm a dork!