2 tbsp. butter
4 skinless, boneless chicken breasts (about 1 lb.)
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 and keep warm. In same skillet with 1 tablespoon 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 and simmer 5 minutes or until chicken is fork tender. Garnish with lemon slices. Serves 4 to 6.