Lemon Chicken

I was pawing through my cupboards looking for something to cook and I spied a recipe on a can of Campbell's Cream of Chicken Soup that I felt compelled to try.  I made a few adjustments to the Campbell's recipe because I was missing ingredients, but I was well-pleased with the result (a shout-out to my cooking-savvy friend Brit here, since she recommended some of the substitutions).  I'm exploring now how I might make a completely-from-scratch version, but for now I wanted to post the variation I tried because I liked it a lot--it's wonderfully savory and slightly tangy. Also, this marked my first time working with raw chicken on the stove!  I'm sure that sounds silly, but, baby steps, people.


Materials
10" Skillet + lid
Knife
Cutting board
Plate (to set chicken aside)


Ingredients
4 Chicken Breast Halves
1 T. lemon juice
11/2 T. chopped green onions
1 can condensed cream of chicken soup
2 T. water
Italian Seasoning to taste
Garlic salt
Parsley


Process
1.  Brown the chicken in the pan on medium-high heat for about 10 min, or until cooked thoroughly and golden-brown on both sides.  Remove from pan.
2.  Add soup, lemon, green onions, water, and seasonings to taste to the pan and bring to a low boil.
3.  Return chicken to pan.  Cover pan and simmer 5 minutes.


Notes
The original recipe called for 1 t. paprika.  I left it out of my version completely on accident, but you might try adding it for deeper flavor.
I garnished the chicken with a little extra green onion.  Tasty!