Chicken and Vegetables with Onion Sauce Recipe
Serves 5

5 (4 oz) slice boneless skinless chicken breast halves, rinsed and
patted dry
1 (16 oz) bag frozen mixed vegetables (stew)
1 (10-3/4 oz) can condensed french onion soup

Heat Dutch oven over medium-high heat. Coat with cooking spray, add
chicken, and top with vegetables and soup. Bring to a boil, cover
tightly, reduce heat, and simmer 20 minutes or until carrots are
tender.

Remove chicken and vegetables with a slotted spoon and place in
serving bowl.

Increase to high heat, bring pan drippings to a boil and continue
boiling one minute or until the liquid measures 1/2 cup. Spoon
sauce over chicken and serve.

Exchanges: Starch 1;Very Lean Meat 3
Calories 194; Fat 2g; Chol 65mg; Sodium 570mg; Carbs 12g; Fiber 2g;
Protein 28g

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