1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned & boned (or 1 lb. boneless)
1 can cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices

In skillet in hot oil cook chicken 10 minutes or until browned on both sides; spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken; top each piece of chicken with a lemon slice. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender, stirring occasionally.