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