1/2 cup olive oil
1 pound skinless, boneless chicken breast halves
1 (10 ounce) can condensed cream of chicken soup
2 tablespoons lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
2 2/3 cups sliced mushrooms
Heat oil in a Dutch oven over medium heat. Fry chicken in oil until golden brown. Drain and set aside.
Mix together chicken stock, lemon juice, mushroom soup, mushrooms and ham. Pour mixture over chicken, cover and simmer 5 minutes, turning occasionally.
Bring a large pot of water to a boil. Add chicken and cook, browning on all sides, for about 45 minutes.