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Recipe by: thalÈs
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See below ingredients and instructions of the recipe
2 ea Chicken breasts, halved
4 ea Carrots, quartered
1 c Pearl onions
2 ea Celery stalks, large pieces
2 ea Potatoes, peeled, quartered
1/4 c Chicken broth
1 ea 10oz can cream of mushroom s
1/2 c Skim milk
1/4 t Dried leaf thyme
1/8 t Ground sage
1 ea Bay leaf
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size
non stick skillet over low heat; spray lightly with vegetable spray.
Add chicken and cook quickly until browned on both sides. Remove
chicken to a medium size shallow casserole. Add vegetables to
casserole. In a small bowl combine broth, soup milk, thyme, sage and
bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or
until vegetables and chicken are tender. Cal: 343; Fat: 9.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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