2 tbsp. butter, divided
4 boneless chicken breast
1 c. cut-up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can cream of broccoli
1/3 c. milk
Pinch of pepper

Put 1 tablespoon of butter in skillet. Cook chicken 10 minutes or until brown on both sides. Remove chicken but keep warm. Add remaining butter to skillet and cook broccoli, carrots and mushrooms, stirring often. Stir in soup, milk and pepper; heat to boiling. Return chicken to skillet, reduce heat to low. Simmer 5 minutes until chicken is tender.