2 whole chicken breasts, split, skinned and boned
1 tbsp. vegetable oil
1 can Campbell's New Cream of Broccoli Soup
1/4 c. milk
2 tsp. lemon juice
4 thin lemon slices

Cook chicken in oil for 10 minutes or until browned on both sides. Combine soup and milk, stir in lemon juice and pepper. Pour over chicken; top each chicken piece with lemon slice. Reduce heat. Cover and simmer 5 minutes or until chicken is fork tender, stirring occasionally.