Lemon-Broccoli Chicken 1 tablespoon vegetable oil 4 boneless, skinless chicken breast halves 1 can cream of broccoli soup 1/4 cup milk 2 teaspoons fresh lemon juice 1/4 teaspoon pepper 4 thin lemon slices 6 cups cooked wide egg noodles, buttered
Heat oil in a skillet. Sautee chicken breasts about 10 minutes, until browned on both sides. Pour off fat.
Combine soup, milk, lemon juice and pepper; pour over chicken. Top each chicken with a thin lemon slice. Reduce heat to low and cover. Simmer 5-10 minutes until chicken is tender, stirring occasionally.
