1 tsp. vegetable oil
2 whole boneless, skinned chicken breast (split)
1 can cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices

In skillet heat oil, saute chicken, 10 to 15 minutes until brown on both sides, spoon off fat. Combine soup, milk, stir in lemon juice and pepper. Pour over chicken, top each piece with lemon slice. Reduce heat to low, cover, simmer until chicken is fork tender. 4 servings.