Lemony Olive Chicken

Here's a stunning dinner with plenty of pizzaz. It's company worthy, but
quick enough for busy weeknights when time is tight and the kids are hungry!

Lemony Olive Chicken
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 20 min.

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular *or* 98% Fat Free)
1/4 cup milk
1/2 teaspoon lemon juice
1/8 teaspoon ground black pepper
1/2 cup sliced pitted ripe olives
4 lemon slices
1 cup regular long-grain white rice, prepared according to package
directions (about 3 cups)

1. 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.

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 minutes or until the
chicken is cooked through. Serve the chicken and sauce with the rice.
Makes: 4 servings.

Kitchen Clip
                              Winter is prime time for citrus, and if you can find Meyer
lemons, use them in this dish. A cross between lemons and Mandarin
oranges, they're very juicy and less acidic than common lemons.
Received on Fri Jan 7 14:16:33 2011