It takes just 30 minutes to make this deliciously different dish featuring sautéed chicken breasts in a creamy lemon sauce. Served over rice, it's family-friendly and company-ready ...
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.
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.
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup milk
0.5 teaspoon lemon juice
0.125 teaspoon ground black pepper
0.5 cup sliced, pitted black olives
4 lemonslices
1 cup regular long grain white rice, prepared according to package directions (about 3 cups)
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