Categories: Poultry, Main dish 
      Yield: 4 servings 
  
      4    Skinless, boneless chicken 
           -breast halves 
      1 cn Cream of broccoli soup 
    1/4 c  Milk 
    1/8 ts Pepper 
      1    Lemon 
      1 tb Vegetable oil 
  
  1.  Cut 4 thin lemon sclices; squeeze teaspoons juice from remaining lemon. 
      Set aside. 2. In skillet, in hot oil, cook chicken 10 minutes or until 
  browned. 
      Remove; set aside. Spoon of fat. 3. In skillet, combine coup; milk, 
  reserved lemon juice and pepper. 
      Return chicken to skillet; top with lemon slices. 4. Cover, cook over 
  low heat 5 minutes or until chicken is no longer 
      pink, stirring often. Garnish with fresh thyme.