1 tbsp. vegetable oil
2 chicken breasts, split, skinned and 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 brown on both sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top each chicken with lemon slice. Reduce heat; cover. Simmer 5 minutes or until chicken is fork tender. Stir occasionally.