1 lemon
1 tbsp. oil
4 skinless chicken breasts
1 can cheese broccoli soup (10 3/4 oz.)
1/4 c. milk
1/8 tsp. pepper

Cut lemon into slices. Squeeze 2 tbsp. juice from remaining lemons. Set aside.

In skillet, in hot oil, cook chicken 10 minutes or until brown. Spoon off fat.

In skillet, combine soup, milk, reserve lemon juice and pepper. Heat to boiling. Return chicken to skillet and top with lemon slices.

Cover, cook over low heat 5 minutes or until done.