1 tbsp. vegetable oil
2 whole chicken breasts (split, skinned & boned)
1 can Campbell's broccoli soup
1/4 c. milk
2 tbsp. lemon juice
1/8 tbsp. pepper
4 thin lemon slices

In skillet, heat oil and cook chicken 10 minutes or until brown on both sides. Spoon off fat. Combine soup and milk, stir in the lemon juice and pepper; pour over the chicken. Top each chicken piece with a lemon slice. Reduce heat to low and simmer for 5 minutes or until chicken is fork-tender, stirring occasionally. 4 servings.