1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1/4 cup milk
1/2 teaspoon lemon juice
1/8 teaspoon ground black pepper
1/2 cup sliced pitted ripe olives
4 lemon slices
4 cups hot cooked rice
Heat oil in skillet. Add 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 5 minutes or until done. Serve with rice.