Lemon-Broccoli Chicken - cooking recipe

Ingredients

1 lemon
1 Tbsp. vegetable oil
2 whole chicken breasts, split, skinned and boned (about 1 lb. boneless)
1 (10 3/4 oz.) can Campbell's condensed cream of mushroom soup
1/4 c. milk
1/8 tsp. pepper

Preparation

Cut 4 thin slices of lemon; set aside.
Squeeze 2 teaspoons juice from remaining lemon; set aside.
In 10-inch skillet, over medium heat, in hot oil, cook chicken 10 minutes or until brown on both sides.
Spoon off fat.
Meanwhile, in small bowl, combine soup and milk; stir in reserved lemon juice and pepper.
Pour over chicken.
Top each piece with lemon slice.
Reduce heat to low. Cover; simmer 5 minutes or until chicken is tender and juice runs clear, stirring occasionally.
Makes 4 servings.