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Lemon Chicken Scaloppini with Spinach

Made With:


Artisan by StockPot Chicken Stock

Des fonds complets, á saveur prononcée, faits d'ingrédients de qualité. La somptueuse saveur du concentré fond Artisan par Stockpot au poulet satisfait toujours.

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Fresh mushrooms in a rich creamy base.

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Serving Suggestion: Serve over hot cooked brown rice or whole grain pasta (not included in this recipe’s nutrient analysis)

Total Time

25 min.

Serving & Size

1 chicken breast with sauce

This Italian-inspired skillet dish of tender chicken breast sautéed in a brightly flavoured lemon sauce features Campbell’s® Condensed Cream of Mushroom soup with fresh baby spinach.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Lemon juice 1 cups 375  mL
Lemon zest 2 tbsp 30  mL
1. If using fresh lemon juice and zest, prepare from fresh lemons.
Weight Measure
Olive oil 1 cup 80  mL
Chicken breast, boneless, skinless 4 lbs kg
2. Heat oil in a skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked thoroughly.

3. Remove the chicken from the skillet and place in serving pans.

CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
CCP: hold hot at 140°F (60°C) or higher for service.
Weight Measure
Garlic, minced 1 oz 15  g
Campbell’s Artisan Chicken Stock, prepared 3 cups 750  mL
Campbell’s Cream of Mushroom soup 48 oz .36 L
Spinach, baby, fresh 6 qts L
4. Whisk the garlic, stock, lemon juice, lemon zest and soup together in the skillet. Add the spinach and cook and stir until the spinach is wilted.

5. Spoon the cooked garlic/stock/lemon mixture evenly over the chicken in the pans.

CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
CCP: Hold hot at 140°F (60°C) or higher for service.


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