Chicken breasts with julienne vegetables

Yield: 4 Servings

Measure Ingredient
1 tablespoon Margarine
4 \N Chicken breasts; bone-in, 1 kg
1 can Cream of chicken soup; 1/2-Fat
¼ cup Milk
¼ teaspoon Dried thyme
2 \N Celery stalks; julienned
2 mediums Carrots; julienned
4 cups Hot cooked noodles

1. In large non-stick skillet over med-high, melt margarine. Brown chicken 3 mins on each side. Spoon off fat.

2. Stir in soup, milk thyme, celery and carrots. Bring to boil, then reduce heat to low. Cover, simmer 20 mins or until chicken is no longer pink, stirring occasionally. Serve with noodles.

Per serving:

427 calories, 8g fat (17% CFF) 38 g protein, 51g carbo

Contributor: Chatelaine Jan 97 - Campbell's Ad Posted to Digest eat-lf.v097.n008 by Cathleen <catht@...> on Jan 09, 1998

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