1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned & 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

In skillet, in hot oil, cook chicken 10 minutes or until browned on both sides. Spoon off fat. Combine soup and mix; 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.