Ingredients

1 Tbsp. margarine
4 chicken breast halves, skinless, boneless
1 can golden corn soup
1/2 C. milk
2 C. broccoli flowerets
1/2 C. cheddar cheese, shredded
1/8 tsp. pepper

Cooking Instructions

In a skillet cook chicken for 10 minutes or until browned, in hot margarine. Remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat to boiling. Return chicken to skillet. Cover; cook over low heat for 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: