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Recipe by: thalÈs
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See below ingredients and instructions of the recipe
2 ea Chicken breasts, halved
4 ea Carrots, quartered
1 c Pearl onions
2 ea Celery stalks, large pieces
2 ea Potatoes, peeled, quartered
1/4 c Chicken broth
1 ea 10oz can cream of mushroom s
1/2 c Skim milk
1/4 t Dried leaf thyme
1/8 t Ground sage
1 ea Bay leaf
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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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