Lemon Olive Chicken

Name: Lemon Olive Chicken
Ingredients: 1 tablespoon vegetable oil; 4 boneless skinless chicken breast halves (about 1 pound); 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup or (10 3/4 ounce) can 98% fat-free cream of chicken soup; 1/4 cup milk; 1 tablespoon lemon juice; 1/8 teaspoon ground black pepper; 1/2 cup sliced Spanish olives with pimento; 4 lemon slices; 4 cups hot cooked rice

9 ingredients

2 steps

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (about 1 pound)
1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup or (10 3/4 ounce) can 98% fat-free cream of chicken soup
1/4 cup milk
1 tablespoon lemon juice
1/8 teaspoon ground black pepper
1/2 cup sliced Spanish olives with pimento
4 lemon slices
4 cups hot cooked rice

Directions

1

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
2

Stir the soup, milk, lemon juice, black pepper and olvies in the skillet. Top with the lemon slices. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.