Chicken Broccoli Vegetable Saute

2 tbsp margarine

4 boneless, chicken breast halves

1 cup cut up broccoli

1/2 cup thinly sliced carrots

1 cup sliced mushrooms

1 can (10 1/2 0z) cream of Broccoli soup

1/3 cup milk

1/8 tsp pepper

In skillet over medium heat, in tsp hot margarine, cook chicken 10 minutes or until browned

on both sides. Remove chicken; keep warm. In same skillet, in remaining margarine,

cook broccoli, carrots, and mushrooms, 5 minutes, stirring often. Stir in soup, milk and pepper.

Heat to boiling. Return chicken to skillet. Reduce heat to low, simmer 5 minutes or until

chicken if fork tender. Garnish with lemon slices.