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

Cooking time 15 to 25 minutes.

1. In skillet, in hot oil, cook chicken 10 minutes or until browned on both sides. Spoon off fat.

2. Combine soup and milk. Stir in lemon juice and pepper. Pour over chicken, top each chicken piece with lemon slice. Reduce heat to low. Cover, simmer 5 minutes or until chicken is fork tender, stirring occasionally.