4-6 boneless, skinless chicken breasts
1/2 tsp. salt, divided
1/8 tsp. pepper
1 tsp. olive oil
1/3 cup onion, chopped
2 cloves garlic, pressed
2 oz. fresh Parmesan cheese, grated
1 T lemon zest
2 cups milk
1 can Cream of Chicken soup
1/2 lb. fresh asparagus cut into 1 1/2 inch pieces
2 cups instant long-grain rice
Season chicken with 1/4 tsp. salt and pepper. Heat olive oil in skillet and cook chicken 5-7 minutes on each side or until chicken is no longer pink.
Remove chicken from skillet; keep warm. Add milk, soup, asparagus, onion, garlic. cheese, lemon zest and remaining 1/4 tsp. salt to skillet. Bring to a boil; reduce heat and simmer 3 minutes.
Stir in rice; top with chicken. Cover pan; remove from heat. Let stand 5 minutes. Serves 4-6.
This recipe is from Pampered Chef.