Lemon Asparagus Chicken

• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breast halves (about 1 pound)
• 1 (10 3/4 ounce) can condensed cream of asparagus soup
• 14 cup milk
• 1 tablespoon lemon juice
• 18 teaspoon ground black pepper
• lemon slice (optional)

1. Heat the oil in a 10-inch skillet over medium-high heat.
2. Cook the chicken for 10 minutes or until it's well browned on both sides.
3. Stir the soup, milk, lemon juice and black pepper in the skillet.
4. Heat to a boil.
5. Reduce the heat to low.
6. Cover and cook for 5 minutes or until the chicken is cooked through.
7. Garnish with lemon slices, if desired.

vegetable oil, chicken breast halves, condensed cream, milk, lemon juice, ground black pepper, lemon slice

Taken from www.food.com/recipe/lemon-asparagus-chicken-497188 (may not work)