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.