| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Ceideburg 2 | 4 | Servings | |
INGREDIENTS
| 2 | tb | Margarine, divided |
| 4 | Skinless, boneless chicken breast halves (about 1 lb) | |
| 1 | c | Cut-up broccoli |
| 1/2 | c | Thinly diced carrots |
| 1 | c | Sliced mushrooms |
| 10 1/4 | oz | Campbell's Cream of Broccoli Soup |
| 1/3 | c | Milk |
| 1/8 | ts | Pepper |
INSTRUCTIONS
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
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