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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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Bring home beautiful fresh produce, and be inspired to create delicious dishes from winning recipes!