8 boneless chicken fillets
2 cups water
5 carrots, sliced
1 small onion, sliced
1 (8 ounce) can refrigerated cream of chicken soup
1 cup water
1 tablespoon vegetable oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 tablespoon dried chives
1 tablespoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon dried chives
1/2 teaspoon dried sage
1 tablespoon dry mustard
Warm chicken in microwave or in shallow dish in microwave oven. Cook over medium heat, stirring, until lightly browned. Remove chicken from microwave and cut into 4 pieces. Ensure that chicken is browned and juices run clear.
Place chicken pieces in a large bowl, and add water, carrots, onion, chicken broth, garlic powder, salt, paprika, chives, sage, rosemary, thyme, savory, chives, sage, marjoram, rosemary, thyme, savory, mustard and water to taste. Cover, and microwave about 1 minute on medium.