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Sauteed Chicken Breasts W/green Peppers & Onions

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Sauteed Chicken Breasts w/Green Peppers & Onions
2008-07-25 Main Dish
3.1 53

Here chicken breasts halves are seasoned with lemon-pepper, browned, and then cooked in a gravy made of cream of chicken soup.

  • Servings: 4-6


4– 6 Skinless, boneless chicken breasts
Lemon-pepper Seasoning
Bell Peppers
6 cloves Garlic
1 Lrg. Onion
3 Tbsp Dry Italian Oregano
3 Tbsp Dry Chopped Chives
1 can Cream of Chicken Soup
2 cups Water


In a large skillet add 1 tablespoon of butter and 2 1/2 tablespoons of olive oil; heat. Season 4 to 6 chicken breasts with lemon-pepper only. Cook on one side until lightly brown, then sprinkle with Italian oregano and chives; turn chicken over sprinkle with Italian oregano and chives. Cut up 11/2 bell peppers 1 onion and 6 cloves of fresh garlic add to chicken. Also add about 2 cups of water, cover and simmer over medium heat for about 10-mins or until chicken is cooked through. Remove chicken, bell peppers and onions from pan set aside. Add 1 can cream of chicken soup to skillet stir until smooth place chicken and vegetables in gravy and cook for 3 to 5 minutes. Serve with buttered potatoes, broccoli and garlic bread.

Helpful Tips:

prep. time 10 mins. cooking time 35 mins.