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Recipe by: sigalia
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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 ts Dried leaf thyme 1/8 ts 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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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