1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned 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 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 piece with lemon slice. Reduce heat to low. Cover and simmer 5 minutes or until chicken is fork- tender, stirring occasionally. Makes 4 servings.