1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned and boned (or 1 lb. boneless)
1 can Campbell's Cream of Broccoli soup
4 thin lemon slices
1/4 c milk
2 tsp. lemon juice
1/8 tsp. pepper

In skillet, in hot oil, cook chicken 10 minutes, or until browned on both sides. Spoon off fat.

Combine soup and milk; stir in 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. Makes four servings.