Ingredients

1 lemon
1 Tbsp. olive oil
4 boneless skinless chicken breast halves
1 can cream of chicken soup
1/4 C. milk
1/2 C. black olives, sliced
1/8 tsp. pepper

Cooking Instructions

Cut 4 thin slices of lemon; squeeze 2 tsp. juice from remaining lemon; set aside. Using palm of hand, flatten chicken to even thickness. In skillet, in hot oil, cook chicken for 10 minutes, or until browned on both sides. In bowl, combine soup and milk; stir in olives, lemon juice and pepper. Pour over chicken and top with lemon slices. Reduce heat. Cover; simmer for 5 minutes or until chicken is fork-tender.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)