Lemon Asparagus Chicken

By Stephanie Boyle

Ingredients:

1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) condensed cream of asparagus soup
1/4 cup milk
1 tbsp lemon juice
1/8 tsp pepper

Directions:

1. Heat oil over medium-high heat and add chicken. Cook for 8 minutes or until browned. Set chicken aside and pour off the fat.

2. Add soup, milk, lemon juice and pepper. Heat to a boil. Return chicken to pan, reduce to low heat. Cover and cook 5 minutes or until chicken is no longer pink.

Makes 4 servings.