TIP: in order to get more juice out of your lemon, roll it between your palms firmly, or against the counter top ... then pierce it several times w/ a knife or tines of a fork, and put it in the microwave for approx. 10 seconds. It will yield at least twice the amount of juice!
Cut 4 thin slices off the lemon and set them aside. Juice the remaining lemon (see note in #1), and set aside.
On a plate, mix together the flour, salt, first portion of the black pepper, and paprika.
Pound chicken breasts with a meat mallet to tenderize a little bit, then dredge them lightly in the flour, salt, pepper & paprika mixture.
In a medium-sized skillet, heat oil over medium-high heat. Add chicken breasts and cook about 5 minutes per side, or until browned. Set chicken aside. Pour off any excess oil.
To the pan, add the soup, milk, reserved lemon juice and last portion of black pepper. Heat to a slight boil. Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes longer, until chicken is no longer pink. Let it sit for a few minutes, while dishing up the side dishes. Top with lemon slice twists before serving.