Light & Easy Lemon Broccoli Chicken

poultry

1 tablespoon vegetable oil
1 lb chicken breasts, skin, bone
1 can cream of broccoli soup
1/4 cup milk
2 teaspoon lemon juice
1/8 teaspoon pepper
4 each lemon slices, thin

IN A SKILLET, IN HOT OIL, COOK THE CHICKEN BREASTS 10 MINUTES OR UNTIL BROWNED ON BOTH SIDES. SPOON OFF FAT. COMBINE SOUP AND MILK. STIR IN LEMON JUICE AND PEPPER. POUR OVER CHICKEN. TOP EACH CHICKEN BREAST WITH A SLICE OF LEMON. REDUCE HEAT TO LOW. COVER AND SIMMER FOR 5 MINUTES OR UNTIL CHICKEN IS FORK TENDER. STIR OCASSIONALLY. MAKES 4 SERVINGS.