1 lemon
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 (10 3/4 oz.) can Campbell's Cream of Broccoli Soup
1/4 c. milk
1/8 tsp. pepper

Cut 4 thin lemon slices; squeeze 2 teaspoons juice from remaining lemon. Set aside. In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat.

In skillet, combine soup, milk, reserved lemon juice and pepper. Heat to boiling. Return chicken to skillet; top with lemon slices. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Garnish with fresh thyme if desired. Yield: 4 servings.