Source: dLife

Chicken and vegetables in a lemon cream sauce.

Servings

10.75 oz Soup, cream of broccoli, condensed, canned
10.75 oz fat free milk
6 boneless skinless chicken breasts
0.25 cup olive oil
4 medium garlic cloves , chopped
14.5 oz low fat unsalted chicken broth
6 button mushrooms
2 fresh lemons , quartered and seeded

1 In a small saucepan heat soup with milk over low heat, when heated through, set aside.
2 Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
3 Preheat oven to 350 degrees.
4 Place coated chicken in a lightly greased 9 x 13 inch baking dish and drizzle with oil, and then sprinkle with chopped garlic.
5 Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, and then squeeze lemon over all.
6 Bake at 350 degrees for 40 minutes, or until chicken is cooked through and juices run clear.

This chicken is great with brown rice covered in sauce.