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SKILLET CORN AND CHICKEN

Category:    Main dishes, Poultry
Yield:4 servings
 
      1 tb Margarine                         1/2 c  Milk
      4    Skinless,boneless chicken           2 c  Broccoli florets
           Breast halves                     1/2 c  Shredded cheddar cheese
      1 cn Campbell's Golden Corn Soup       1/8 ts Pepper
 
  1.  In skillet, in hot margarine, cook chicken 10 minutes or until browned.
  Remove; set aside. Spoon off fat.
  
  2.  In skillet, combine remaining ingredients. Heat till boiling. Return
  chicken to skillet.
  
  3.  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.
 

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