Thanks to Campbell’s Kitchen, I will probably try my hand with this dish over the coming weekend:

Lemony Olive Chicken

1 TBS vegetable oil

4 boneless chicken breast halves

1 can (10¾ oz.) Campbell's® Cream of Chicken Soup (or fat-free)

¼ C milk

½ tsp. lemon juice

1/8 tsp. pepper

½ C sliced pitted ripe olives

4 lemon slices

4 C hot cooked rice

 

Heat oil in skillet; add the chicken and cook until browned. Add soup, milk, lemon juice, pepper and olives. Top with lemon slices; heat to a boil. Cover and cook over low heat for five minutes, or until done. Serve with rice. Serves 4.

I love black and green olives, along with specialty Italian and Greek olives soaked in olive oil and wine. More often than not I add black olives to spaghetti sauce, and green olives to mixes for chicken and tuna salads. Olives with simmered chicken are bound to be divine.