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Skillet Corn and Chicken

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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