Chicken Veronique - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breasts, slivered
2 medium onions, chopped
1/4 tsp. thyme
3 Tbsp. oleo
1 Tbsp. cornstarch
1 c. chicken broth
1 c. milk
1 pkg. frozen green beans
1/3 c. carrots, sliced diagonally
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. dry Minute rice

Preparation

Saute chicken and onions with thyme in melted oleo in large skillet until lightly browned, about 5 minutes.
Add cornstarch and stir until blended.
Stir in broth, milk, green beans, carrots, salt and pepper.
Bring to a full boil, stirring frequently.
Stir in rice.
Cover and remove from heat.
Let stand 5 minutes.
Fluff with fork.
Serve.