1. Cut 4 thin lemon sclices; squeeze teaspoons juice from remaining lemon. Set aside. 2. In skillet, in hot oil, cook chicken 10 minutes or until browned.

Remove; set aside. Spoon of fat. 3. In skillet, combine coup; milk, reserved lemon juice and pepper.

Return chicken to skillet; top with lemon slices. 4. Cover, cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Garnish with fresh thyme.