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

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.

4 servings. Preparation time: 5 minutes. Cook time: 15 minutes.