This rendition of Campbell’s Lemon Chicken Primavera is over 20-years old. The current recipe from Campbell’s uses garlic powder instead of minced garlic, and their Cream of Mushroom Soup rather than Chicken Gravy. The one thing I did like about the more modern take is that the breasts are served whole rather than cut into strips. Also, the older recipe has the Primavera served over a bed of Spaghetti Pasta. That’s fine, but if you leave the breast whole, you could serve with a creamy Risotto instead. This is a combination of the things I like in both recipes. If you have people who will refuse to eat anything that includes cauliflower, use a bag of the Green Giant’s Broccoli Steamers and add some carrots to the mix. The vegetable combination is really just a matter of convenience and personal preferences.
Years ago, I made this for my birthday party dinner. It was a huge hit. I had since forgotten about it, but now it’s time to shake out some of those old favorites and let them dance across our table once more.
Lemon Chicken Primavera
1 tablespoons Olive Oil
1 tablespoon Butter
1 1/4 lbs Chicken Breast, boneless
1 Can Chicken Gravy
1/2 cup Chicken Broth
3 Garlic Cloves, minced
2 tablespoons Lemon Juice
1/2 teaspoon Dried Basil
1 pinch White Pepper
16 oz Frozen California Vegetable Combination (broccoli, cauliflower and carrots)
In a large skillet over medium-high heat, melt butter with the olive oil. Brown chicken for about 5 minutes per side or until golden.
Mix gravy and broth together in a bowl. Season with minced garlic, lemon juice, basil and white pepper. Set aside.
Remove chicken from skillet, cover and keep warm.
To the now empty skillet add gravy mixture. Stir in the vegetables. Return chicken to the skillet, cover and cook over medium-low heat for about 10 minutes or until chicken is cooked through and the vegetables are tender.
Serve and enjoy!