Chicken Breasts with Julienne Vegetables

Good with rice.

• Ready In: 40 mins
• 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

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.