Chicken Breasts with Julienne Vegetables |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Good with rice. Ingredients:
4 chicken breast halves (about 2 lb/1 kg) |
2 tablespoons margarine or 2 tablespoons butter |
1 (10 ounce) can condensed milk |
celery soup |
1/4 cup water |
1/4 teaspoon dried thyme or 1/4 teaspoon tarragon leaf, crushed |
2 stalks celery, cut into thin strips |
2 medium carrots, cut into thin strips |
4 cups hot, cooked noodles |
Directions:
1. Remove skin from chicken, if desired.
2. In large skillet over medium-high heat, melt margarine.
3. Brown chicken 3 minutes on each side.
4. Spoon off fat.
5. Stir in soup, water, thyme, celery and carrots.
6. Bring to boil.
7. Reduce heat to low.
8. Cover; simmer 20 minutes or until chicken is no longer pink, stirring occasionally.
9. Serve with noodles.
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