chicken breasts, halves, boneless and skinless
cream of broccoli soup
1Cut 4 thin lemon slices; squeeze teaspoons juice from remaining lemon; set aside.
2In skillet, in hot oil, cook chicken 10 minutes or until browned;remove and set aside.
4In skillet, combine coup; milk, reserved lemon juice and pepper.
5Return chicken to skillet; top with lemon slices.
6Cover, cook over low heat 5 minutes or until chicken is no longer pink, stirring often - Garnish with fresh thyme.