Lemony olive chicken

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
4 Chicken breast halves, skinless, boneless (1 lb)
1 can (10 1/2 oz) Condensed cream of chicken soup
¼ cup Milk
½ teaspoon Lemon juice
teaspoon Pepper
1 can (2 1/4oz)sliced ripe olives, drained (1/2 cup)
4 Thin lemon slices
4 cups Hot cooked rice

Directions

In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk, lemon juice, pepper and olives. Heat to a boil. Return chicken to pan. Top with lemon slices. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. Cooking time: 20 minutes Prep time: 5 minutes

Nutrition Information per serving: Fat 14g, Carbs 84g, Chol 67mg, Sodium847mg, Protein40g From: Albertson's Quick Fixin' Ideas typos by Bobbie Beers Posted to MM-Recipes Digest by BobbieB1@... on Aug 24, 1999

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