1 tsp. vegetable oil
1/8 tsp. pepper
2 whole chicken breasts, split, skinned and boned (1 lb. boneless)
1/4 c. milk
4 thin lemon slices
2 tsp. lemon juice
1 can cream of broccoli soup

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, pepper, pour over chicken. Top each chicken piece with lemon slice. Reduce heat to low, cover and simmer 5 minutes or until chicken is fork tender, stirring occasionally.