Cooking Directions

• 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.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves(about 4 breast halves)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.25 cup milk
• 0.5 teaspoon lemon juice
• 0.125 teaspoon ground black pepper
• 0.5 cup sliced, pitted black olives
• 4 lemonslices
• 1 cup regular long grain white rice, prepared according to package directions (about 3 cups)