Garlic Gravy Chicken w/ potatoes & carrots

4 boneless skinless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
5 garlic cloves
2 tbsp light margarine
1/2 cup plus 2 tbsp fat free chicken broth (divided)
1/2 cup of white wine or additional broth
1/2 tsp dried basil
1/4 tsp dried oregano
1 tbsp all purpose flour
4 small baking potatoes
3 cups julienned fresh carrots
2 tbsp light margarine
1 tsp brown sugar
1/2 cup apple juice
3 tbsp water
1 tsp dijon mustard

sprinkle chicken with salt and pepper.

Prepare your baking potatoes to be microwaved - poke holes in potatoes, and saran wrap them up - put in microwave and punch setting of baked potatoes and will cook while you cook chicken.

In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. --

In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute until the sugar is dissolved. Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crip-tender.

Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken. (and potatoes if you have any left)

Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze. Then ready to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user MUSHIMCB.