Thursday, May 29, 2008

Lemony Olive Chicken

1 T Oil
4 Chicken breast halves- boneless/skinless (about 1 lb)
1 can Cream of Chicken soup
1/4 c Milk
1/2 t Lemon Juice
1/8 t Black Pepper
1 can Black Olives- drained
4 thin Lemon slices
4 c Rice- cooked and still hot

Heat oil, add chicken and cook 10 minutes until slightly browned. Set chicken aside. Add soup, milk, lemon juice, pepper and olives. Heat to a boil. Return chicken to pan. Top w/ lemon slices. Reduce heat to low. Cover. Cook 5 minutes or until chicken is no longer pink. Serve w/ rice.

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