2 tbsp. butter
4 skinless, boneless chicken breasts
1 c. cut-up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can 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 until boiling. Return chicken to skillet. Reduce heat to low, simmer 5 minutes or until chicken is fork-tender. Serve over cooked rice or pasta.