Chicken in Creamy Gravy
4 boneless, skinless chicken breast halves (1 lb.)
1 tablespoon veg. oil
1 can (10 3/4 oz) condensed cream of chicken and broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 lemon slices
In a nonstick skillet, cook chicken in oil until browned on both sides, about 10 minutes; drain in a bowl, combine soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until chicken juices run clear, about 5 minutes.