Chicken Breasts With Julienne Vegetables
Good with rice.
Steps
Remove skin from chicken , if desired.
In large skillet over medium-high heat , melt margarine.
Brown chicken 3 minutes on each side.
Spoon off fat.
Stir in soup , water , thyme , celery and carrots.
Bring to boil.
Reduce heat to low.
Cover.
Simmer 20 minutes or until chicken is no longer pink , stirring occasionally.
Serve with noodles.
Ingredients
chicken breast halves, margarine, condensed milk, celery soup, water, dried thyme, celery, carrots, noodles