Lemony Olive Chicken
It takes just 30 minutes to make this deliciously different dish featuring sautéed chicken breasts in a creamy lemon sauce. Served over rice, it's family-friendly and company-ready all in one!
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup milk
0.5 teaspoon lemon juice
0.125 teaspoon ground black pepper
0.5 cup sliced, pitted black olives
4 lemonslices
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup milk
0.5 teaspoon lemon juice
0.125 teaspoon ground black pepper
0.5 cup sliced, pitted black olives
4 lemonslices
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
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 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
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 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Lemony Olive Chicken
It takes just 30 minutes to make this deliciously different dish featuring sautéed chicken breasts in a creamy lemon sauce. Served over rice, it's family-friendly and company-ready ...
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.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 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Ingredients
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halves(about 4 breast halves)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.25 cup milk0.5 teaspoon lemon juice0.125 teaspoon ground black pepper0.5 cup sliced, pitted black olives4 lemonslices1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
Chicken Florentine Wrapped in Pastr...
A touch of Dijon-style mustard gives great...
Lowfat Chicken Salad Sandwiches
Need a brown-bag lunch idea that you can f...
Chili Corn Pie
Our tamale-inspired recipe for Chili Corn ...
Salsa Verde Chicken Tacos
There won't be any leftovers when you tran...