1 lemon
1 tbsp. vegetable oil
4 skinless and boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's cream of broccoli soup
1/4 c. milk
1/8 tsp. pepper

1. Cut 4 thin lemon slices. Squeeze 2 teaspoons juice from remaining lemon. Set aside.

2. In skillet, in hot oil cook chicken 10 minutes or until brown, remove, set aside, spoon off fat, oil.

3. In skillet combine soup, milk, reserve lemon juice.

4. Cover. Cook over low heat 5 minutes, stirring after. Garnish with fresh thyme if desired. 4 servings.