Sauteed Chicken Breasts

2 tbsp all purpose flour
1/8 tsp freshly ground pepper
4 skinless, boneless chicken breasts
2 tbsp vegetable oil
1 can Condensed Italian Style Tomato Soup
1/2 cup water

1. Combine flour and pepper.  Coat chicken lightly with flour mixture.
2. In large skillet over medium high heat, heat oil.  Brown chicken 5 minutes on each side.  Remove chicken from skillet; set aside.  Pour off fat.
3. In the same skillet, combine soup and water.  Bring to boil.  Return chicken to skillet.  Reduce heat to low.  Cover; simmer  minutes or until chicken is no longer pink, stirring occasionally.

Makes 4 servings.