1 tablespoon oil
4 boneless chicken breasts halves
1 10 3/4 ounce can cream of mushroom soup
1 12 oz. can asparagus drained
1/4 cup milk
1 tablespoon lemon juice
1/8 teaspoon pepper
Hot cooked noodles
In skillet, in hot oil, cook chicken 10 minutes or until browned on both sides.
Remove; set aside.
Spoon off fat.
In skillet, combine soup, milk, lemon juice, and pepper.
Heat to boiling.
Return chicken to skillet.
Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally.
Serve over noodles.
Garnish with lemon wedges and fresh thyme if desired.