Ingredients:
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves ( about 1 pound)
1 (10 3/4 ounce) cans Campbell’s Cream of Chicken Soup or 1 (10 3/4 ounce) cans 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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.