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.