1 lemon
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can cream of broccoli soup
1/4 c. milk
1/8 tsp. pepper

Cut 4 thin slices from lemon; set aside. Squeeze 2 teaspoons juice from remaining lemon; set aside.

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

In bowl, combine soup and milk. Stir in reserved lemon juice and pepper, pour over chicken. Top chicken with lemon slices. Reduce heat to low. Cover, cook 5 minutes or until chicken is not longer pink, stirring occasionally.