Recipe - Chicken Broccoli Vegetable Saute

2 tablespoon Margarine, divided
4 Skinless, boneless chicken
breast halves (about 1 lb)
1 cup Cutup broccoli
One half cup Thinly minced carrots
1 cup Sliced mushrooms
10 One fourth ounce Campbell's Cream of
Broccoli Soup
1/3 cup Milk
1/8 teaspoon Pepper

In skillet over medium heat, in 1 tablespoon hot margarine, cook
chicken for 10 minutes or until browned on both sides. Remove
chicken, keep warm.

In same skillet, in remaining margarine, cook broccoli, carrots and
mushrooms for 5 minutes, stirring often. Stir in soup, milk and
pepper.

Heat to boiling.

Return chicken to skillet. Reduce heat to low, simmer for 5 minutes
or until chicken is fork tender. Garnish with lemon slices.

Makes 4 servings.

Posted by Stephen Ceideburg.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip