1 tbsp. vegetables
4 chicken breast fillets
1 can cream of celery soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices

Brown both sides of chicken in oil. Spoon off any remaining fat. Combine lemon juice, soup, pepper and milk; pour over chicken. Top each piece of chicken with a lemon slice. Bring to a boil; quickly turn heat to low. Simmer 10 minutes or until chicken is tender.

HINTS: Served over rice, this is great. If you would like more sauce, simply add another can of soup and 1/4 cup milk. Cream of broccoli or cream of mushroom make excellent substitutes. You can also mix 2 different kinds of soup. To keep cholesterol low, omit oil and spray pan with Pam.