1 lemon
4 skinless, boneless chicken breasts
1 Tbs. vegetable oil
1 can cream of broccoli soup
1/4 cup milk

Cut 4 slices of lemon, squeeze 2 teas. juice from the lemon, set aside. In
a skillet, heat oil and cook chicken for 10 minutes or so until brown.
Remove, set chicken aside, spoon off fat. In the skillet, combine soup,
milk and lemon juice, heat to boiling. Return chicken to skillet and top
each pieces with a lemon slice, Cover and cook over low heat until chicken
is no longer pink, stirring often. Serves 4
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