Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Chicken breasts, halved 1 ea 10oz can cream of mushroom s
4 ea Carrots, quartered 1/2 c Skim milk
1 c Pearl onions 1/4 t Dried leaf thyme
2 ea Celery stalks, large pieces 1/8 t Ground sage
2 ea Potatoes, peeled, quartered 1 ea Bay leaf
1/4 c Chicken broth

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.

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