Lemon Chicken with Olives
Recipe: #1634
October 29, 2011
Categories: Chicken, Lemon, Baby Shower, Birthday, Brunch, Easter, Fathers Day Mothers Day, Romantic Dinner, St Patricks Day, Valentine's Day, High Protein, Low Fat, Olives, Boneless Pieces, Chicken Dinner, more
"If you like lemon and chicken, this combination will become a stand-by for nights when time is a factor. The recipe calls for canned soup, but it can easily be modified with a low fat or reduced sodium soup, a chicken based homemade substitute, or a simple white sauce. Variations are endless."
Ingredients
Nutritional
- Serving Size: 1 (829.1 g)
- Calories 625.6
- Total Fat - 27 g
- Saturated Fat - 11.6 g
- Cholesterol - 63 mg
- Sodium - 885.2 mg
- Total Carbohydrate - 89.1 g
- Dietary Fiber - 5.1 g
- Sugars - 66 g
- Protein - 11.4 g
- Calcium - 260.7 mg
- Iron - 2.8 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
This cooks fairly quickly, so prep time refers to assembly and measurement of the ingredients.
Step 2
Over medium high heat, brown the chicken in oil and remove to a plate.
Step 3
Combine soup, milk, lemon juice, pepper, and olives. Add it to the pan and bring it to a full simmer.
Step 4
Return the chicken and any juices to the pan, top with lemon slices, reduce heat to low, and cook covered for 10-15 minutes. If the chicken breasts are larger, increase the covered cooking time accordingly. With chicken tenders, it may only take 5-10 minutes.
Step 5
Serve it over rice or pasta to enjoy with the sauce or by itself with the sauce spooned on top. Garnish with fresh parsley. Steamed broccoli is a visually beautiful side with a textural compliment.
Step 6
Change it up with different soup flavors, add mushrooms, or try white wine instead of the lemon juice. This is a wonderfully flexible recipe to experiment with.
Tips
No special items needed.