Lemony Olive Chicken

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!

What You'll Need

1 tablespoon vegetable oil 
4 skinless, boneless chicken breast halves (about 1 pound) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 
1/4 cup milk 
1/2 teaspoon lemon juice 
1/8 teaspoon ground black pepper 
1/2 cup sliced pitted ripe olives 
4 lemon slices 
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups) 

How to Make It

• 1
  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.
• 2
  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.