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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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