Creamy Lemon Chicken with Vegetables

• 4 whole Boneless, Skinless Chicken Breasts, (sometimes I Dice Them Into Cubes)
• 1/4 teaspoons Ground Pepper
• Salt To Taste
• 1 Tablespoon Butter
• 1 can (10 3/4 Oz.) Cream Of Chicken Soup
• 1 whole Lemon, (juice And Grated Peel)
• 1 can (14 1/2 Oz.) Mixed Peas And Diced Carrots, Drained
• 2 Tablespoons Fresh Parsley, Chopped (or 1 Tablespoon Of Dried)

1. Season both sides of your chicken with salt and pepper.
2. Heat a large skillet to medium-high heat and melt butter.
3. Add your chicken to the skillet and cook until nice and brown and cooked thoroughly, (about 3 minutes each side.)
4. Add soup, lemon peel and juice, and stir well to incorporate with the drippings from the chicken.
5. Turn heat to medium-low, cover the skillet and let simmer for about 5 minutes, stir every couple of minutes to keep sauce from sticking.
6. Then add the vegetables and parsley, cover and simmer a couple of minutes longer until entire dish is completely heated.
7. Serve with wild and long grain rice.

chicken breasts, ground pepper, salt, butter, cream of chicken soup, lemon, carrots, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/creamy-lemon-chicken-with-vegetables/ (may not work)