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Lemony Olive Chicken
Courtesy of Campbell'sŪ Kitchen
Servings: 4
Prep Time: 10 Min. Cook Time: 20 Min. What you need:
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+ 1 Tbsp. vegetable oil
+ 4 boneless skinless chicken breast halves (about 1 lb.) + 1 can (10-3/4 oz.) Campbell'sŪ 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.) What to do:
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. Nutritional information:
Calories: 434; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 80mg; Total Carbs: 43g; Fiber: 3g; Protein: 32g; Sodium: 788mg;
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