Chicken breasts with julienne vegetables
Chicken Vegetables Low Fat Poultry
Last updated 10/4/2011 8:13:17 PM. Recipe ID 42194. Report a problem with this recipe.
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;
1/4 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.
427 calories, 8g fat (17% CFF)
38 g protein, 51g carbo
Contributor: Chatelaine Jan 97 - Campbell's Ad
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