My picky husband even liked it which makes it that much better.
4 whole Boneless, Skinless Chicken Breasts, (Dice Them Into Cubes)
¼ teaspoons Ground Pepper
Salt To Taste
1 Tablespoon Butter
1 can (10 3/4 Oz.) Cream Of Chicken Soup
1 whole Lemon, (juice And Grated Peel)
2 Tablespoons Fresh Parsley, Chopped (or 1 Tablespoon Of Dried)
1/4 to 1/2 cup of chicken stock
Cooked white rice
Season both sides of your chicken with salt and pepper.
Heat a large skillet to medium-high heat and melt butter. Add your chicken to the skillet and cook until nice and brown and cooked thoroughly, (about 3 minutes each side.)
Add soup, lemon peel and juice, and stir well to incorporate with the drippings from the chicken. Turn heat to medium-low, cover the skillet and let simmer for about 5 minutes, stir every couple of minutes to keep sauce from sticking. You probably will need to add some chicken stock to thin the sauce out a bit.
Add the parsley, cover and simmer a couple of minutes longer until entire dish is completely heated. Serve with rice of your choice