2    Chicken breasts, halved
1 c  Pearl onions
2    Potatoes, peeled, quartered
1    10oz can cream of mushroom s
1/4 ts Dried leaf thyme
1    Bay leaf
4    Carrots, quartered
2    Celery stalks, large pieces
1/4 c  Chicken broth
1/2 c  Skim milk
1/8 ts Ground sage

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.