Lemony Olive Chicken
By á-8253
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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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