1-2 lemons (2 if small, you need 2 -3 teaspoons of juice)
1 tbsp oil
cut four thin slices of lemon then jucie the rest of the lemon, set aside. heat oil in the skillet and brown the chicken on both sides. remove and then add the can of soup,lemon juice and milk to the skillet and heat till boiling, return chicken at this time. top with lemons. cover and cook over low temps for about 8 minutes stirring often. garnish with thyme, and lemons.
great with rice and a salad.
(remember the soup is salty enough to salt it for you.)
