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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: