1 lemon
1 tsp. olive oil
4 skinless, boneless chicken breasts (about 1 lb.)
1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
1/4 c. milk
1/2 c. sliced Vlasic ripe olives
1/8 tsp. pepper
Other seasonings to taste

Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon; set aside. Using palm of hand, flatten chicken to even thickness.

In skillet in hot oil, cook chicken 10 minutes or until browned on both sides. In bowl, combine soup and milk; stir in olives, lemon juice and pepper. Pour over chicken and top with lemon slices; reduce heat. Cover; simmer 5 minutes or until chicken is fork tender. Yield: 4 servings.

Sometimes I use cream of broccoli and add fresh broccoli or cream of mushroom soup.