1 tbsp. oil
2 whole chicken breasts, split and skinned and boned
1 can cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
Lemon slices

In skillet, with oil, cook chicken. Brown on both sides. Spoon off fat. Combine soup and milk, stir in lemon juice. Pour over chicken. Reduce heat, cover and simmer for 5 minutes until fork tender. Stir occasionally.