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.

Serve over hot cooked egg noodles.