1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned and boned (1 lb. boneless)
1 can Campbell's cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices

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