Creamy Lemon Chicken with Capers

I love the cooking with soups concept.  This is where I stray from my mother who doesn't like anything Americanized or outside of the box she is used to. I think it's a great short cut for flavor.  This is a lazy American way to play on chicken piccata- and I think it's amazing.

• 1 lemon juiced
• 4 thin-sliced skinless boneless chicken breast halves
• 1 tablespoon olive oil
• 1 large onion chopped
• 1 can cream of chicken soup
• 1/2 cup dry white wine
• 2 tablespoons drained capers
• 1 cup regular long grain rice (cooked according to package)
• 1/2 cup fresh mushrooms
• 3 cloves garlic, chopped
• paprika, salt & black pepper to taste
• fresh parsley 

1. Squeeze juice from lemon, set aside
2. Season the chicken with paprika & salt
3. Heat the oil in a 12-inch skillet over medium-high heat. Saute the onion & garlic, adding black pepper and a bit of salt.  Set aside
4.  Add the chicken and cook for 3 minutes or until lightly browned on both sides. 
5. Stir the soup, wine, lemon juice and capers in the skillet and heat to a boil. Return the chicken to the skillet.  Add mushrooms, garlic, and onion.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
6. Add fresh parsley over chicken and serve 

My guy loved it!   He just bought me a really cool juicer from Sur La Table- it's SO COOL!  

Here it is.  :)

I didn't eat any rice, but the sauce is rich and creamy- it's perfect.  It's a great 30 minute meal for a weeknight.