Serves: 4
Total Calories: 190

1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper, if desired
3/4 cup water
1 envelope (.87 ounce) chicken gravy mix
1 (14-ounce) bag frozen baby whole potatoes, broccoli, carrots, baby corn and red bell pepper strips
1 (4 1/2-ounce) jar sliced mushrooms, drained
chopped fresh chives or persley, if desired

1. Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet keep warm.
2. Mix water and gravy mix (dry) in small bowl pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potato are hot. Add chicken cover and simmer about 2 minutes or until chicken is heated through.
3. Serve vegetable and gravy mixture over chicken. Sprinkle with chives.
1 SERVING: Calories 265 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 95mg:
Sodium 880mg Carbohydrate 19g (Dietary Fiber 3g) Protein 30g o % Daily Value: Vitamin A 100% Vitamin C 32% Calcium 4% Iron 10% o Exchanges: 1 Starch, 1 Vegetable, 3 1/2 Very Lean Meat,
1 Fat o Carbohydrate Choices: 1

together
time

Celebrate TGIF-NC! That's "Thank Goodness It's the Family's Night to Cook! On this night, give the regular cook the night off, and let the whole family be in charge of planning, shopping, preparing, cleaning up-or even just ordering in dinner.

Nutritional Facts:

Serves: 4
Total Calories: 190
Calories from Fat: 60

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