Best Lemon Pepper Chicken Stew Recipes

LEMON PEPPER CHICKEN STEW

Lemon Pepper Chicken Stew image

The lemon pepper seasoning in this sauce gives the chicken a fresh flavor. Note: I had found the lemon pepper starter kit in a small rural town in Alberta, Canada. Not sure if it is available other places. You may have to sub your favorite veggies and add some lemon pepper seasoning.If someone comes up with a good alternative for this recipe, I'd love to see it.

Provided by Shirl J 831

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon oil
4 -5 boneless skinless chicken breasts, cut
1 (10 ounce) package lemon pepper, meal starter
1 cup water
1 (10 3/4 ounce) can condensed cream of chicken soup

Steps:

Heat oil in large pan over medium heat until hot.
Add chicken; cook 4-5 minutes until brown, stir occasionally.
Add frozen vegetables, contents of seasoning packet from meal starter, and water; mix well.
Bring to boil.
Reduce heat to medium; cover and cook 6-8 minutes until chicken is no longer pink and vegetables are tender; stir occasionally.
Add soup; mix well.
Cook an additional 2-3 minutes until heated.

Nutrition Facts : Calories 227.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 74.5, Sodium 577, Carbohydrate 5.5, Sugar 0.4, Protein 29.1

LEMON-PEPPER CHICKEN STEW

Lemon-Pepper Chicken Stew image

Provided by My Food and Family

Categories Home

Time 30m

Number Of Ingredients 6

Ingredients

1 tablespoon oil
1 lb boneless skinless chicken breast halves, cut into 1-inch pieces
1 pkg (1 lb. 10-oz.) frozen potatoes, carrots, broccoli and cauliflower with lemon-pepper seasoning meal starter
(If you rather red potatoes instead of frozen potatoes) 2-3 red potatoes, cut up to small pieces
1 cup water
1 can (10 3/4 oz.) condensed cream of chicken soup

Steps:

1. Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, stirring occasionally.
2. Add frozen vegetables, contents of seasoning packet from meal starter and water; mix well. Bring to boil. Reduce heat to medium; cover and cook 6 to 8 minutes or until chicken is no longer pink in center and vegetables are tender. stirring occasionally. (If red potatoes, bring to boil and put potatoes in boil until potatoes are soft then drained out water, add to vegetables.
3. Add soup; mix well. Cook an additional 2 to 3 minutes or until thoroughly heated.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g