Ingredients:
2 tbsp. margarine, divided
4 skinless, boneless chicken breast halves, (about 1 lb.)
1 c. cut up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can cream of broccoli soup
1/3 c. milk
1/4 tsp. pepper
Method:
In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken and keep warm. In same skillet, in the remaining margarine, cook broccoli, carrots and mushrooms 5 minutes stirring often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low, simmer 5 minutes or until chicken is fork tender. 4 servings.
Enjoy!
