Heat 1 tablespoon of margarine in a skillet over medium heat.

Cook the chicken breasts for 10 minutes, or until browned on both sides. Remove from skillet and set aside.

Add the remaining 1 tablespoon of margarine to the skillet.

Add the broccoli flowerets, sliced carrot, and sliced mushrooms to the skillet.

Cook until the vegetables are tender and any liquid has evaporated, stirring often.

Pour in the cream of broccoli soup and milk. Season with pepper.

Heat to boiling, stirring constantly.

Return the browned chicken breasts to the skillet.

Cover the skillet and cook over low heat for 5 minutes, or until the chicken is no longer pink and is cooked through.

Stir the mixture often to prevent sticking.