Recipe - Chicken Breasts With Julienne Vegetables
Categories: Low-fat, Main Dish, Poultry, Chicken Breasts With Julienne Vegetables
1 tablespoon Margarine
4 Chicken breasts;
bonein, 1 kg
1 cn Cream of chicken soup;
1/2Fat
One fourth cup Milk
One fourth teaspoon Dried thyme
2 Celery stalks; julienned
2 md Carrots; julienned
4 cup Hot cooked noodles
1. In large nonstick skillet over medhigh, 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
Posted to Digest eatlf.v097.n008 by Cathleen catht@interlog.com on Jan
09, 1998
Chicken Breasts With Julienne Vegetables recipe makes 1 Servings
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