Yield: 4 Servings
Measure | Ingredient |
---|---|
2 eaches | Chicken breasts, halved |
4 eaches | Carrots, quartered |
1 cup | Pearl onions |
2 eaches | Celery stalks, large pieces |
2 eaches | Potatoes, peeled, quartered |
¼ cup | Chicken broth |
1 each | 10oz can cream of mushroom s |
½ cup | Skim milk |
¼ teaspoon | Dried leaf thyme |
⅛ teaspoon | Ground sage |
1 each | Bay leaf |
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9.