1 lemon
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Reduced-Fat cream of broccoli soup
1/4 cup milk
1/8 teaspoon ground black pepper
Cut 4 thin slices of lemon. Squeeze 2 tsp. juice from remaining lemon.
Heat oil in skillet. Cook chicken 10 min. or until browned.
Add soup, milk, lemon juice and black pepper. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done.
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