Ingredients
4
4 servings
- •1 cup all-purpose flour
- •0.5 tablespoon dried thyme
- •2 tablespoons dried basil
- •1 tablespoon dried parsley
- •1 teaspoon paprika
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •1 teaspoon garlic powder
- •4 boneless, skinless chicken breast halves
- •0.5 cup butter
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1 (10.5 ounce) can condensed chicken broth
- •0.25 cup dry white wine
- •1 lemon, juiced
- •1 tablespoon chopped fresh parsley
- •2 tablespoons capers
- •1 tablespoon grated lemon zest
Instructions
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutritional Facts
Per 4 servings
- Calories: 568
- Carbohydrate: 36g
- Fat: 30g
- Fiber: 4g
- Protein: 36g
- Sugar: 2g
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