1 to 1 1/2 lb. boneless chicken
1 tsp. vegetable oil
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 browned on both sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken; top each piece with lemon slice. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender, stirring occasionally. 4 servings.