Title: Chicken Breasts with Julienne Vegetables
Categories: Low-fat, Main dish, Poultry
Yield: 4 Servings

1 tb Margarine
4 Chicken breasts;
-bone-in, 1 kg
1 cn Cream of chicken soup;
-1/2-Fat
1/4 c Milk
1/4 ts Dried thyme
2 Celery stalks; julienned
2 md Carrots; julienned
4 c 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 on Jan
09, 1998