Chicken Breasts with Julienne Vegetables

Name: Chicken Breasts with Julienne Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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

Submitted by Dave C

"Good with rice."

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Ready In:: 40mins
Ingredients:: 9
Serves:: 4

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

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.

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Reviews

Thanks for posting this wonderful tasting, easy to make dish. I had Sunday dinner and this was the entree of choice. Am I glad!!! I loved the flavor of the celery and thyme (a good combination). I served it over rice instead of the noodles and it looked beautiful. Thanks again Dave, this one goes into the trusty T&T book.

Miss Annie

Tweaks

Thanks for posting this wonderful tasting, easy to make dish. I had Sunday dinner and this was the entree of choice. Am I glad!!! I loved the flavor of the celery and thyme (a good combination). I served it over rice instead of the noodles and it looked beautiful. Thanks again Dave, this one goes into the trusty T&T book.

Miss Annie