1 lemon
1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned & boned (1 lb. boneless)
1 (10 3/4 oz.) can Campbell's condensed cream of broccoli soup
1/4 c. milk
1/8 tsp. pepper

Cut 4 thin slices of lemon; set aside. Squeeze 2 teaspoons juice from remaining lemon; set aside. In 10-inch skillet over medium heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Spoon off fat. Meanwhile, in small bowl, combine soup and milk; stir in reserved lemon juice and pepper. Pour over chicken; top each chicken piece with lemon slice. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork-tender, stirring occasionally. Serve with rice if desired. Makes 4 servings.