1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned and boned (or 1 lb. boneless)
1 can Campbell's New Cream of Broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices

In skillet cook chicken in hot oil for 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 chicken with slice of lemon. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender, stirring occasionally.