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