1 tbsp. veg. oil
1 lb. boneless chicken breasts
1 can cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
Lemon slices

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