chicken breast tenderloins (not breaded)
flour
oil
1 can cream of chicken soup
lemon pepper seasoning

Heat enough oil in a skillet to cover the bottom. Salt tenderloins. Dredge in flour. Lightly brown both sides in oil. Pour off some of the oil before next step. Generously sprinkle tenderloins with lemon pepper seasoning. Mix soup and 1/2 can of hot water and pour over tenderloins. Sprinkle with a little more lemon pepper seasoning. Cover and simmer for 20 to 25 minutes. Serve with rice or mashed potatoes.