Lemon Asparagus Chicken
- 1 Tbsp. vegetable oil
- 4 skinless, boneless, chicken breasts
- 1 can (10 3/4 oz) cream of asparagus soup
- 1 Tbsp. lemon juice
- 1/4 cup milk
- 1/8 tsp. pepper
Heat oil in skillet. Add chicken and cook for about 10 minutes or just until browned. Add soup, milk, lemon juice and pepper. Heat to a boil.
Reduce heat and cover. Continue to cook over low heat for about 5 minutes or until done.
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