Lemon Olive Chicken
photo by Anonymous
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
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
- 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.
- 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.
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RECIPE SUBMITTED BY
I'm a university student, and a horrible cook! (I started a fire trying to boil water). I admit it. I've been trying to get better at it though.
I love reading recipes however, and if I could cook, I would. I love South American and Indian food, and HATE pasta. I also have a sweet tooth.