Yield: 4 Servings
|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.