Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    margarine
   4                    chicken breast halves -- skinless, boneless
   1      can           golden corn soup*
     1/2  cup           milk
   2      cups          broccoli flowerets
     1/2  cup           chedder cheese -- shredded
     1/8  teaspoon      pepper

Preparation:

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.