Lemony Olive Chicken
Courtesy of Campbell's® Kitchen 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. vegetable oil |
| 4 boneless skinless chicken breast halves (about 1 lb.) |
| 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) |
| 1/4 c. milk |
| 1/2 tsp. lemon juice |
| 1/8 tsp. ground black pepper |
| 1/2 c. sliced pitted ripe olives |
| 4 lemon slices |
| 1 c. regular long grain white rice, prepared according to pkg. directions (about 3-c.) |
Directions:
1. Heat the oil in a 10-in. skillet over medium-high heat. Add the chicken and cook for 10 min. or until well browned on both sides.
2. Stir the soup, milk, lemon juice, black pepper and olives in the skillet and heat to a boil. Top the chicken with the lemon slices. Reduce the heat to low. Cover and cook for 5 min. or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Nutrition:
Calories: 434; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 80mg; Total Carbs: 43g; Fiber: 3g; Protein: 32g; Sodium: 788mg;