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Lemon Chicken with Olives

Here's how you make Lemon Chicken with Olives
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  • Servings: 4
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 skinless, boneless chicken breast halves (about one pound total)
  • 1 tablespoon vegetable oil
  • 1 (10 3/4 ounce) can condensed cream of chicken soup (low fat or sodium works as does a homemade substitute)
  • 1/3 cup 2% milk (will not be necessary if the soup isn't used)
  • 1/2 to 1 teaspoon lemon juice
  • 1/8 teaspoon black pepper
  • 1 (4 ounce) can olives (small sliced black olives, drained)
  • 4 thin lemon slices, whole or halved
  • 2 tablespoons chopped parsley for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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