4 boneless, skinless chicken breasts
1/4 c. flour
1/4 tsp. pepper
2 tbsp. salad oil
1/2 c. water
1 (11 oz.) can Zesty tomato soup

With a meat mallet, pound chicken to 1/4 inch thickness if the chicken is thick. On waxed paper, mix flour and pepper. Coat chicken lightly with flour mixture.

In 10 inch skillet over medium high heat, in hot oil, brown chicken on both sides, push chicken aside. Add soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender. Serves 4.