Creamy Lemon Chicken

Serves 4

A simple recipe with savory results.


2 boneless, skinless chicken breasts, halved
1 can cream of chicken soup, 11 oz.
1/4 cup milk
1 tablespoon vegetable oil
1/8 teaspoon ground black pepper
1 lemon


  1. Cut four thin slices from lemon then squeeze 2 teaspoons of lemon juice from remaining lemon into a small bowl, set lemon juice aside.
  2. In a medium skillet, heat vegetable oil over medium-high heat. Cook chicken for about 5 minutes per side minute, until browned.
  3. Stir the soup, milk, lemon juice and black pepper into the skillet, heat to a boil.
  4. Top chicken with lemon slices, reduce heat to low. Cover skillet.
  5. Cook for an additional five minutes.