Subject: Campbell's Lemony Olive Chicken
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 10 2001 - 16:28:21 EST
Food for Thought:
If you begin the day with love in your heart, peace in your nerves, and
truth in your mind,
you not only benefit by their presence but also bring them to others, to
your family and
friends, and to all those whose destiny draws across your path that
day. (Unknown)
Recipe of the Day:
Lemon, olives and Campbell's Cream of Chicken Soup create a chicken dish
beyond compare for
delicious taste and cooking convenience. Try it tonight!
Campbell's Lemony Olive Chicken
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1293
Prep/Cook Time: 20 min.
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/4 cup milk
1/2 tsp. lemon juice
1/8 tsp. pepper
1/2 cup sliced pitted ripe olives
4 lemon slices
4 cups hot cooked rice
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices.
Heat to a boil. Cover
and cook over low heat 5 min. or until done. Serve with rice. Serves 4.
Shopping List:
1 can (10 3/4) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
4 boneless chicken breast halves
Milk
Rice
Vegetable Oil
Pitted ripe olives
Lemon Juice
Lemon
Pepper
Kitchen Clip:
Lemons release their juice more readily if they are stored at room
temperature. Fresh lemons
can be stored at room temperature for about a week. For longer storage,
up to one month,
refrigerate in a plastic bag.
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