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 all in one!
cost per recipe: $7.61
The price is determined by the national average.
tablespoon vegetable oil
pound skinless, boneless chicken breast halves(about 4 breast halves)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
teaspoon lemon juice
teaspoon ground black pepper
cup sliced, pitted black olives
cup regular long grain white rice, prepared according to package directions (about 3 cups)
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.