| 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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