- 4 (4 ounce) boneless skinless chicken breast halves
- 1 tablespoon canola oil
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken and broccoli soup, undiluted
- 1/4 cup fat-free milk
- 2 teaspoons lemon juice
- 1/8 teaspoon 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 the 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.