1 lb. boneless chicken
1 can cream of broccoli soup
1 tbsp. vegetable oil
1/4 c. milk
3 tbsp. lemon juice
White pepper
6 thin lemon slices

Cut chicken in bite size, place in large skillet with oil and cook 10 minutes or until brown on all sides. Spoon off fat.

Combine soup and milk, stirring in lemon juice and pepper. Pour over chicken, top with slices of lemon. Cover and simmer 5 minutes until chicken is fork tender. Serves 4 persons over a bed of rice from a casserole.