1 tbsp. vegetable oil
2 whole split chicken breast, skinned and boned
1 can cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/4 tsp. pepper

In skillet with hot oil, cook chicken until brown on both sides. Spoon off fat. Combine soup and milk, stir in lemon juice and pepper. Pour over chicken. Reduce heat to low. Cover, simmer for 5 minutes or until chicken is fork tender.