Chicken Whites with Small Vegetables
From:	Carla, North Carolina, USA
Comments:	Preperation time: 10 minutes Cooking time: 30 minutes
Servings:	4
Ingredients	Preparation
1 tablespoon [15 g] margarine 4 chicken breast halves with bone, skinned 1 [10-ounce / 284-mL] can cream of chicken soup concentrate 1/4 cup [60 mL] milk [2% m.s.g.] 1/4 teaspoon [1 mL] thyme 2 celery stalks, cut into small sticks 2 medium-size carrots, cut into small sticks 4 cups [1 L] drained hot boiled noodles	Into a large, non-stick frypan, melt margarine over medium-high heat. Brown chicken breast halves for 3 minutes on each side; drain fat. Pour in cream of chicken soup concentrate and milk; sprinkle with thyme, add celery and carrot sticks. Bring to a boil; cover. Lower heat and simmer for 20 minutes, until chicken is done, mixing every once in a while. Serve with hot noodles.