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Lemony Olive Chicken

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Ingredients

  • 1 Tbsp. vegetable oil
  • 4 boneless, skinless chicken breast halves (about 1 lb)
  • 1 can (10 1/2 oz) condensed cream of chicken soup
  • 1/4 cup milk
  • 1/2 tsp. lemon juice
  • 1/8 tsp pepper
  • 1 can (2 1/2 oz) sliced ripe olives, drained (1/2 cup)
  • 4 thin lemon slices
  • 4 cups hot cooked rice

Details

Servings 4
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

In medium skillet over medium-high heat, heat oil. Add chicken and cook ten 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 ice.

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