2 tbsp. butter
1/2 lb. mushrooms
1 carrot, julienned
1 lb. chicken breast
1 can broccoli-cheese soup
1/3 c. water
1 tbsp. lemon juice
1/8 tsp. dried thyme, crushed
Fresh thyme for garnish

In skillet over medium-high heat, cook carrots and mushrooms in 1 tablespoon butter until tender. Remove; keep warm.

In same skillet, in remaining 1 tablespoon butter, cook chicken breasts 10 minutes or until browned on both sides. Spoon off fat. Stir in soup, water, lemon juice and thyme. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve chicken topped with vegetables. Garnish with thyme.