2 whole chicken breasts, split, skinned & boned
1 tbsp. butter
1 can condensed cream of chicken soup
2 tbsp. honey
1 tsp. lemon juice
1/4 tsp. pepper
1/4 c. toasted slivered almonds
Hot cooked rice
4 lemon slices for garnish

Heat butter in 10" skillet. Add chicken and cook, over medium high heat, 10 minutes or until browned on both sides. Spoon off fat.

Stir in soup, honey, lemon juice and pepper. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until chicken is fork tender. Sprinkle with almonds. Serve over rice and garnish with lemon slices. Serves 4.