Five to be exact (Creamy Roasted Garlic, Creamy Parmesan Basil, Fire Roasted Tomato, Creamy Portabella Mushroom and Creamy Three Cheese), a super sturdy wooden spoon and a little booklet full of recipes for each Recipe Starters Cooking Sauce.
Creamy Lemon Chicken From Progresso Recipe Starters Cooking Sauce
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
4 boneless, skinless chicken breasts
1 can (18 oz) Progresso Recipe Starters Creamy Roasted Garlic with Chicken Stock cooking sauce
3 TBSP freshly squeezed lemon juice
lemon zest from one lemon (optional)
parsley flakes (optional)
Between pieces of
plastic wrap or waxed paper, place each chicken breast smooth side down;
gently pound with flat side of meat mallet or rolling pin until about
1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt
and 1/2 teaspoon pepper; dip each chicken breast into flour mixture,
coating all sides.
In 10-inch skillet, heat
2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts
in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix
cooking sauce and lemon juice.
Pour sauce mixture over
chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until
juice of chicken is clear when center of thickest part is cut (at least
165°F). Sprinkle with parsley and lemon peel. Serve with rice.
*Ian and I loved this dish…like, luuuuuuuhhhved this dish. HIGHLY recommend making it!