Creamy Lemon Chicken

• 4 skinless, boneless chicken breast halves (1 1/2 pounds)
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 can (10 3/4 ounces) condensed, reduced-fat cream of chicken soup
• Grated zest and juice of 1 large lemon
• 1 can (14 1/2 ounces) mixed peas and diced carrots, drained
• 2 tablespoons chopped, fresh parsley or dill

1. Preparation Time: Approximately 10 minutes
2. Cook Time: Approximately 15 minutes
3. Preparation:
4. Sprinkle both sides of chicken with pepper.
5. Heat butter in a large, non-stick skillet over medium-high heat until bubbly. Add chicken and brown on both sides. Add soup, lemon zest and juice; stir to mix with pan drippings. Reduce heat to medium-low, cover and simmer for 5 minutes until chicken is cooked through. Stir in mixed peas and carrots and parsley and heat through.
6. Nutritional Information Per Serving:
7. Calories 264; Total fat 7g; Saturated fat 3g; Cholesterol 94mg; Sodium 708mg; Carbohydrate 12g; Fiber 3g; Protein 36g

skinless, pepper, butter, condensed, lemon, mixed peas, parsley

Taken from www.epicurious.com/recipes/member/views/creamy-lemon-chicken-50070157 (may not work)