Lemon-Herbed Chicken - cooking recipe

Ingredients

2 Tbsp. salad oil
6 medium skinless, boneless chicken breasts
2 cans cream of mushroom soup
4 Tbsp. lemon juice
1 tsp. paprika
1/2 tsp. dry mustard
1/2 tsp. lemon pepper seasoning
1 tsp. marjoram leaves, crushed
1 lemon, sliced

Preparation

In frypan over medium heat, in hot oil, cook chicken until browned on both sides.
Pour off fat.
Stir in soup, lemon juice, seasonings and crushed marjoram leaves.
Heat to boiling; reduce heat to low.
Cover; simmer for 30 minutes or until chicken is tender, stirring occasionally.
Garnish chicken with lemon slices. Serve with long grain and wild rice, if desired.