Creamy Lemon Chicken with Vegetables - serves 4

Preparation time: 10 minutes - cook time: 20 minutes

4 skinless, boneless chicken breast halves (1 pound, 4 ounces)
1/4 tsp pepper
1 tbsp butter or margarine
1 can (10 3/4 ounces) reduced-fat cream of chicken soup
Grated peel and juice of 1 large lemon
1 can (14 1/2 ounces) mixed peas and diced carrots, drained
2 tbsp chopped fresh parsley or dill

Sprinkle chicken on both sides with pepper. In large nonstick skillet over medium-high heat, melt butter. Add chicken and cook 3 minutes per side, until well browned and no longer pink in the center. Add soup, lemon peel and juice, and stir to mix with the pan drippings. Reduce heat to medium-low, cover and simmer 5 minutes, stirring 2 or 3 times. Stir in vegetables and parsley; cover and simmer 2 to 3 minutes longer until heated through.

Nutrient Analysis per serving
Calories - 264 kcal
Protein - 36 g
Fat - 7 g
Sodium - 706 mg
Cholesterol - 94 mg
Carbohydrates - 12 g