SKILLET CORN AND CHICKEN

19.09.2008 | Author: Cook | Posted in Chicken
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SKILLET CORN AND CHICKEN


Servings: 4
Ingredients: 

  • 1 tb Margarine
    • 

  • 4    Chicken breast halves
    • 

  • -skinless, boneless
    • 

  • 1 cn Golden Corn Soup*
    • 

  • 1/2 c  Milk
    • 

  • 2 c  Broccoli flowerets
    • 

  • 1/2 c  Chedder cheese, shredded
    • 

  • 1/8 ts Pepper
    •

In skillet, in hot margarien, 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. *Campbell’s New
Golden Corn Soup

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