2 tbsp. butter, divided
4 skinless, boneless chicken breast halves (about 1 lb.)
1 c. cut up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can (10 1/2 oz.) Campbell's Cream of Broccoli Soup
1/3 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. 4 servings.