Lemony olive chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | Chicken breast halves, skinless, boneless (1 lb) | |
| 1 | can | (10 1/2 oz) Condensed cream of chicken soup |
| ¼ | cup | Milk |
| ½ | teaspoon | Lemon juice |
| ⅛ | teaspoon | Pepper |
| 1 | can | (2 1/4oz)sliced ripe olives, drained (1/2 cup) |
| 4 | Thin lemon slices | |
| 4 | cups | Hot cooked rice |
Directions
In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk, lemon juice, pepper and olives. Heat to a boil. Return chicken to pan. Top with lemon slices. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. Cooking time: 20 minutes Prep time: 5 minutes
Nutrition Information per serving: Fat 14g, Carbs 84g, Chol 67mg, Sodium847mg, Protein40g From: Albertson's Quick Fixin' Ideas typos by Bobbie Beers Posted to MM-Recipes Digest by BobbieB1@... on Aug 24, 1999