| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
American, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 1 |
|
Lemon |
| 1 |
tb |
Olive oil |
| 4 |
|
Boneless skinless chicken |
|
|
Breast halves |
| 1 |
cn |
Cream of chicken soup |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Black olives — sliced |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Cut 4 thin slices of lemon; squeeze 2 teaspoons juice from remaining lemon;
set aside. Using palm of hand, flatten chicken to even thickness. In
skillet, in hot oil, cook chicken for 10 minutes, or until browned on both
sides. In bowl, combine soup and milk; stir in olives, lemon juice and
pepper. Pour over chicken and top with lemon slices. Reduce heat. Cover;
simmer for 5 minutes or until chicken is fork-tender.
Recipe By : Vlasic Foods
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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