1 lemon
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts, halved
1 can (10 3/4 oz.) 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 and hot oil, cook chicken 10 minutes or until browned. Remove. Set aside. Spoon fat off. In skillet combine soup, milk, lemon juice and pepper. Heat to boiling. Then return chicken to skillet and top with lemon slices. Cover. Cook over low heat 5 minutes or until chicken is no longer pink, stirring often.