4-6 boneless, skinless chicken breasts
1 can soup (cream of mushroom or celery or asparagus or broccoli, whichever you prefer)
2 tbsp. oil

Brown the chicken in the oil on both sides in large skillet. Mix the can of soup with 2/3 cup of water. Add the soup mixture to the browned chicken and stir around. Cover and simmer on low for 20 to 30 minutes. Stir once. Great with rice.