1 T. Vegetable Oil
4 Chicken Breasts
1 Can Cream of Asparagus Soup
1/4 C. Milk
1 T. Lemon Juice
1/8 T. Pepper
Heat oil & cook chicken 10 min or until browned. Set chix aside, pour off fat. Add soup, milk, lemon juice & pepper. Heat to a boil and return chicken to pan. Cover & cook over low heat 5 min, or until chicken is done.