4 chicken breast fillets
1 can Campbell Cream of Asparagus soup
1 / 4 cup cream
1 / 2 cup milk
1 tablespoon lemon juice
1 tablespoon corn oil
1 tablespoon parsley leaves, chopped
Salt + pepper + grated nutmeg
Season the chicken with salt and pepper. Heat oil in a cooking pan and brown fillet pieces on both sides.
Remove any excess fat. Combine soup, milk, lemon juice and season.
Bring to the boil in same cooking pan. Return chicken to pan.
Cover and cook over low heat until chicken is cooked, stirring occasionally.
Add the cream and heat through. Remove from heat and stir in the parsley.
Serve with rice or buttered pasta or noodles and steamed broccoli.
