Lemony Olive Chicken from Campbell’s Kitchen

Looking for a special Valentine’s meal? What would make your sweetheart happier than sharing a meal together with a delicious USDA Heavy Western No Roll Ribeye Steak, baked potato, fresh asparagus and topping it off with poached pears for dessert?You too can enjoy it by saving money at Giant Mart where it’s all on sale this week. Ribeye steaks Friday for only $3.99 a pound, potatoes $2.99 for a 10 pound bag, asparagus $2.50 a pound and pears 89-cents a pound.Here’s an easy recipe for dinner. Substitute chicken breasts for chicken tenders (on sale for $1.89 a pound).Prep/Cook Time: 20 min.1 tbsp. vegetable oil4 skinless, boneless chicken breasts1 can (10 3/4 oz.) Campbell’s(R) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)1/4 cup milk1/2 tsp. lemon juice1/8 tsp. ground black pepper1/2 cup sliced pitted ripe olives4 lemon slices4 cups hot cooked riceDirections: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 min. or until done.Serve with rice. Serves 4.