From Paulette Vickery's Recipe Collection
Lemon Broccoli Chicken
main dish, meats, poultry
4 each skin/boneless chicken breast
1 can cream of broccoli soup
1/4 cup milk
1/8 teaspoon pepper
1 each lemon
1 tablespoon oil
Cut 4 thin lemon slices; Squeeze 2 teaspoons juice from remaining lemon. Set aside. In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine soup, milk, reserved lemon juice and pepper. Heat to boiling. Return chicken to skillet; top with lemon slices. Cover, cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Garnish with fresh thyme, if desired. Serves 4.
Yield: 4 servings
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