1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned and boned (1 lb. boneless)
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 pieces with lemon slice. Reduce heat to low. Cover and simmer 5 minutes or until chicken is fork tender, stirring occasionally.

Serves 4-6.