Skillet Corn And Chicken - cooking recipe

Ingredients

1 Tbsp. margarine
4 skinless, boneless chicken breast halves
1 (10 3/4 oz.) can Campbell's golden corn soup
1/2 c. milk
2 c. broccoli flowerets
1/2 c. shredded Cheddar cheese
1/8 tsp. pepper

Preparation

In skillet, in hot margarine, cook chicken 10 minutes or until browned.
Remove; set aside.
Spoon off fat.
In skillet, combine remaining ingredients.
Heat to boiling.
Return chicken to skillet.
Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme, if desired.
Makes 4 servings.