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Ingredients
- 1 (large) lemon, slice 1/2 into 4 thin slices, juice the remaining half
- 1 (tablespoon) olive oil
- 4 (5-6 ounce) boneless skinless chicken breasts
- 1 (10.75 ounce can) cream of mushroom soup
- 1/4 (cup) water
- 1/8 (teaspoon) pepper
- 1/2 (cup) Swiss cheese, shredded
- 2 (cup) cooked rice
- Pinch salt, to taste
Directions
- Heat oil in a large skillet over medium heat. Add chicken and cook on both sides until browned, about 10 minutes. Meanwhile, in a small bowl combine soup, water, reserved lemon juice and pepper.Stir into skillet with chicken. Sprinkle cheese over chicken; top with lemon slices. Reduce heat to low. Cover; simmer for 5 minutes or until chicken is fork tender, stirring occasionally. Serve with rice.
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