Chicken Broccoli Vegetable Saute
2 tablespoons margarine, divided
4 skinless, boneless chicken breast halves (about 1 pound)
1 cup cut-up broccoli
1/2 cup thinly sliced carrots
1 cup sliced mushrooms
1 (10 3/4-ounce) can cream of broccoli soup
1/3 cup milk
1/8 teaspoon pepper
In skillet over medium heat, in one tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm.
In same skillet, in 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. Makes 4 servings. Good served with rice.
Contributed by Home Cooking with the Cummer Family (Iowa)
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