Chicken breasts with julienne vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine |
| 4 | Chicken breasts; bone-in, 1 kg | |
| 1 | can | Cream of chicken soup; 1/2-Fat |
| ¼ | cup | Milk |
| ¼ | teaspoon | Dried thyme |
| 2 | Celery stalks; julienned | |
| 2 | mediums | Carrots; julienned |
| 4 | cups | Hot cooked noodles |
Directions
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