tbsp. vegetable oil
/4 lbs. skinlee boneless chicken breast halves
can 10¾ oz. cream of chicken soup
tsp. ground black pepper
c. uncooked instant white rice
c. fresh broccoli florets
heat the oil in 10" skillet over medium-high heat. Add chicken and cook for 10 minutes or until well browned on both sides. Remove chicken from skillet. Stir the soup, water paprika and black peppper in the skillet. Heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return chicken to skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until chicken is cooked through.