Chicken Breasts with Rice
INGREDIENTS:
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
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.