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Chicken Breasts with Julienne Vegetables

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“Good with rice.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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