Skillet Corn And Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | T | Margarine |
| 4 | Skinless, boneless chicken | |
| Breast halves | ||
| 1 | Campbell's Golden Corn Soup | |
| 1/2 | c | Milk |
| 2 | c | Broccoli florets |
| 1/2 | c | Shredded cheddar cheese |
| 1/8 | t | Pepper |
INSTRUCTIONS
In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often. Garnish with tomato wedges and fresh thyme, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 111
Total Fat: 12.4g
Cholesterol: 90.4mg
Sodium: 840.6mg
Potassium: 459.4mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 2.2g
Protein: 35.5g