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Lemon Chicken Scaloppini with Spinach

Lemon Chicken Scaloppini with Spinach
Total Time

15 min.

Serving & Size

1 chicken breast with sauce

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Lemon juice 375 mL 1 1/2 cups
Lemon zest 30 mL 2 tbsp
Olive oil 80 mL 1/3 cup
Chicken breast, boneless, skinless 2 kg 4 1/2 lbs
Garlic, minced 15 g 1/2 oz
Campbell’s Artisan Chicken Stock, prepared
750 mL
3 cups
Campbell’s Cream of Mushroom soup
1 .36 L
48 oz
Spinach, baby, fresh 6 L 6 qts
Instructions
1. If using fresh lemon juice and zest, prepare from fresh lemons.
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.
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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