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.