Chicken Breasts With Julienne Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Low-fat, Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | T | Margarine |
| 4 | Chicken breasts | |
| bone-in 1 kg | ||
| 1 | Cream of chicken soup | |
| 1/2-Fat | ||
| 1/4 | c | Milk |
| 1/4 | t | Dried thyme |
| 2 | Celery stalks, julienned | |
| 2 | Carrots, julienned | |
| 4 | c | Hot cooked noodles |
INSTRUCTIONS
In large non-stick skillet over med-high, melt margarine. Brown chicken 3 mins on each side. Spoon off fat. 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 eat-lf.v097.n008 by Cathleen <catht@interlog.com> on Jan 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 608
Calories From Fat: 151
Total Fat: 17.1g
Cholesterol: 204.8mg
Sodium: 896.5mg
Potassium: 1151mg
Carbohydrates: 50.1g
Fiber: 3.2g
Sugar: 3.7g
Protein: 60.2g