2 tbsp. vegetable oil
6 boneless, skinless breast of chicken
1 can cream of celery soup
1/4 tsp. lemon pepper
2 tbsp. lemon juice
1/2 tsp. paprika
1/4 tsp. marjoram
1 lemon, sliced
Rice or noodles

In skillet, brown chicken in vegetable oil. Pour off fat. Stir in soup, lemon juice, paprika, marjoram, lemon pepper. Heat until boiling. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Serve over rice or noodles.