Chicken breasts with julienne vegetables

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.

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      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.
  Per serving:
      427    calories, 8g fat (17% CFF)
       38 g  protein, 51g carbo
  Contributor:  Chatelaine  Jan 97  - Campbell's Ad

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Recipe ID 42194 (Apr 03, 2005)

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