Lemon Broccoli Chicken
|Vegetable oil||1 Tablespoon|
|Skinless boneless chicken breast halves||4|
|Canned cream of broccoli soup||10 3⁄4 Ounce (1 Can, Campbell's)|
|Milk||1⁄4 Cup (4 tbs)|
Cut 4 thin lemon slices and squeeze 2 teaspoons lemon juice from remaining lemon; set aside.
In skillet in hot oil, cook chicken 10 minutes or until browned.
Remove and spoon off fat; set aside.
In skillet, combine soup, reserved lemon juice, milk and pepper.
Heat to boiling.
Return chicken to skillet and top with lemon slices.
Cover and cook over low heat for 5 minutes or until chicken is no longer pink.
Garnish with fresh thyme, if desired.