Lemon Olive Chicken

Submitted by Gabo6868

"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."

 

• 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

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.

Reviews

[Maryland Jim]

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.