1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned, and boned
1 can cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slice

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, and simmer 5 minutes or until chicken is fork tender, stirring occasionally. Makes 4 servings.