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 fresh mushrooms
1 can 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 boil.

Return chicken to skillet. Reduce heat to low. Simmer 5 minutes or until chicken is fork-tender. 4 servings. Preparation time 10 minutes. Cook time 20 minutes.