2 tbsp. butter, divided
4 skinless, boneless chicken breast halves
1 c. cut up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can Campbell's cream of broccoli soup
1/2 c. milk
1/8 tsp. pepper

In skillet over medium heat, in 1 tablespoon hot butter, cook chicken 10 minutes or until browned on both sides. Remove chicken, keep warm. In same skillet, in remaining butter, 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.