Lemon Olive Chicken

1. 1

   Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.

2. 2

   Stir the soup, milk, lemon juice, black pepper and olvies in the skillet. Top with the lemon slices. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.