Lemon Asparagus Chicken - cooking recipe

Ingredients

4 skinless, boneless chicken breasts
1 can cream of asparagus soup
1/4 c. milk
1 Tbsp. lemon juice
1/8 tsp. pepper
lemon slices for garnish

Preparation

In skillet over medium-high heat in 1 tablespoon hot oil, cook chicken 10 minutes or until brown.
Remove and set aside.
Spoon off fat.
In skillet, combine soup, milk, lemon juice and pepper. Heat to boiling.
Return chicken to skillet.
Cover and cook over low heat 10 minutes or until chicken is no longer pink; stir often. Top with lemon slices.