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Lemony Olive Chicken

Here's a stunning dinner with plenty of pizzaz. It's company worthy, but quick enough for busy weeknights when time is tight and the kids are hungry!
1 tablespoon vegetable oil  
4 skinless, boneless chicken breast halves (about 1 pound)  
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)  
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  
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)  
1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.

2. Stir the soup, milk, lemon juice, black pepper and olives in the skillet and heat to a boil.  Top the chicken with the lemon slices.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.
Makes: 4 servings.