Ingredients

1 lb. chicken breast; skinned, boned and cut into 1-1/2-inch pieces
2 Tbsp. all-purpose flour
2 Tbsp. olive oil
2 cloves garlic; minced
8 oz. can whole kernel corn with sweet peppers; drained
1/3 C. ripe olives; sliced
1 can zesty tomato soup
1-1/2 C. water
2 Tbsp. lemon juice

Cooking Instructions

Coat chicken with flour. In a 4-quart saucepan over medium heat, in hot oil, cook chicken with garlic until chicken is browned. Stir in remaining ingredients. Heat to a boil. Reduce heat to low. Simmer for 10 minutes or until chicken is fork-tender. Garnish with chopped fresh parsley if desired.
 
 
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