1 lemon
1 tbsp. vegetable oil
4 skinless boneless chicken breast halves
1 (10 3/4 oz.) can Campbell's chicken broccoli soup
1/4 c. milk
1/8 tsp. pepper

Cut 4 thin lemon slices; squeeze 2 teaspoons juice from remaining lemon. Set aside. Cook chicken in oil in skillet for 10 minutes or until golden brown, remove, set aside. Spoon off fat.

In skillet, combine milk, soup, and reserved lemon juice and pepper. Heat until boiling. Return chicken to skillet; top with lemon slices. Cover, cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Garnish with fresh thyme, if desired. Makes 4 servings.