1 tbsp. olive oil
1 1/4 lbs. boneless, skinned chicken breasts
1 can cream of mushroom soup
1/4 c. water
1/8 tsp. pepper
1 c. grated Swiss cheese
1 tbsp. lemon juice

Over medium heat, in skillet and hot oil, cook chicken until browned on both sides. Meanwhile, in a small bowl combine soup, water, lemon juice and pepper. Stir into skillet with chicken. Sprinkle cheese over chicken. Reduce heat to low, cover and simmer 5 minutes. Can be served over rice. 4 servings.