1 tbsp. vegetable oil
1 lb. boneless chicken breast
1 can cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices

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 4 servings.