| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry, Quick |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 4 |
|
Chicken breast halves, skinless, boneless (1 lb) |
| 1 |
cn |
(10 1/2 oz) Condensed cream of chicken soup |
| 1/4 |
c |
Milk |
| 1/2 |
ts |
Lemon juice |
| 1/8 |
ts |
Pepper |
| 1 |
cn |
(2 1/4oz)sliced ripe olives, drained (1/2 cup) |
| 4 |
|
Thin lemon slices |
| 4 |
c |
Hot cooked rice |
INSTRUCTIONS
In medium skillet over medium-high heat, heat oil. Add chicken and cook 10
minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk,
lemon juice, pepper and olives. Heat to a boil. Return chicken to pan. Top
with lemon slices. Reduce heat to low. Cover and cook 5 minutes or until
chicken is no longer pink. Serve with rice. Cooking time: 20 minutes Prep
time: 5 minutes
Nutrition Information per serving:
Fat 14g, Carbs 84g, Chol 67mg, Sodium847mg, Protein40g
From: Albertson's Quick Fixin' Ideas typos by Bobbie Beers
Posted to MM-Recipes Digest by BobbieB1@aol.com on Aug 24, 1999
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