1 lb. boneless chicken breasts, pound to 1/4 inch thickness
2 tbsp. olive oil
1 tsp. minced garlic
1 can cream of chicken soup
1/2 c. milk
1/2 c. half & half
1/2 tsp. paprika
1/8 to 1/4 tsp. cayenne pepper
1/2 c. sliced black olives
3/4 c. sliced red bell pepper

Heat oil in covered skillet. Add garlic and chicken. Cook chicken just until lightly browned. Add soup, milk and half & half. Stir well. Add paprika and cayenne. Cover and simmer 20 minutes. Add olives and red pepper; cook 5 minutes. Serve over egg noodles or rice.