Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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