2 tb Margarine, divided

      4    Skinless, boneless chicken

           -breast halves (about 1 lb)
      1 c  Cut-up broccoli

    1/2 c  Thinly diced carrots

      1 c  Sliced mushrooms

 10 1/4 oz Campbell's Cream of

           -Broccoli Soup
    1/3 c  Milk

    1/8 ts Pepper

  In skillet over medium heat, in 1 tablespoon hot margarine, cook
  chicken for 10 minutes or until browned on both sides.  Remove
  chicken, keep warm.
  In same skillet, in remaining margarine, cook broccoli, carrots and
  mushrooms for 5 minutes, stirring often.  Stir in soup, milk and
  pepper.
  Heat to boiling.
  Return chicken to skillet.  Reduce heat to low, simmer for 5 minutes
  or until chicken is fork tender.  Garnish with lemon slices.
  Makes 4 servings.
  Posted by Stephen Ceideburg.