Lemon Chicken Tarragon

(from pattio1535’s recipe box)

Cook time: 20 minutes
Serves 4 people

Categories: Main Dish

Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 4 skinless, boneless chicken breast halves
  • 2 cups water
  • 1 can (10 3/4 oz) cream of chicken soup
  • 2 tablespoons lemon juice
  • 1 teaspoon dried tarragon leaves, crushed
  • 1/8 teaspoon ground black pepper
  • 2 cups uncooked instant white rice

Directions

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken.

  2. Stir the water, soup, lemon juice, tarragon and black pepper into the skillet. Heat to a boil.

  3. Stir in the rice. Return the chicken to the skillet and reduce heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

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