LEMON BROCCOLI CHICKEN

1 lemon
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 (10 3/4 ounce) can Campbell’s condensed cream of broccoli soup
1/4 cup milk
1/8 teaspoon pepper

Cut 4 thin slices of lemon and set aside, Squeeze 2 teaspoons juice from remaining lemon and set aside.

In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside, Pour off fat.

Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to pan. Top with lemon slices. Reduce heat to low, Cover and cook 5 minutes or until chicken is no longer pink.

Serves 4
From: Recipelink.com
Source: Campbell's