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    You are in: Home / Recipes / Lemon Olive Chicken Recipe
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    Lemon Olive Chicken

    Lemon Olive Chicken. Photo by Maryland Jim

    1/1 Photo of Lemon Olive Chicken

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Gabo's Note:

    The one dish I've made recently that actually turned out alright. I omitted the olive, because I don't really like them, and I cut the chicken into bite size pieces to make it more stir-fry like. I found it a bit too lemony (thought it could be because I did free-pour it), but my mom and sister loved it. They ate every bit. It came from a Campbells cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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.

    Ratings & Reviews:

    • on April 05, 2010

      55

      Very nice and mild recipe. I thought it might be a bit heavy with the lemon but this is not the case. Very easy to prepare with easy at hand ingredients. Made for PAC 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Olive Chicken

    Serving Size: 1 (426 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 514.3
     
    Calories from Fat 120
    23%
    Total Fat 13.3 g
    20%
    Saturated Fat 2.8 g
    14%
    Cholesterol 75.9 mg
    25%
    Sodium 946.2 mg
    39%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.3 g
    1%
    Protein 34.2 g
    68%

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