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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)