Creamy Lemon Chicken

Creamy Lemon Chicken - Penny B.

4 chicken breasts
2 cans cream of chicken soup
2 cups milk
3 Tblsp. lemon juice
1 Tblsp. black pepper
1 lemon

In a fry pan, brown the four chicken breasts for about 6 minutes each side. In a bowl, mix 2 cans of cream of chicken soup, 2 cups of milk, 3 Tblsp. lemon juice, 1 Tblsp. black pepper. Pour all ingredients in fry pan and cook for 25 minutes, turning the breasts over so they do not burn. Serve over rice.