2 lbs. boneless chicken breasts, skinned
2 tbsp. salad oil
1 c. sliced carrots
1/2 c. chopped onion
1 can golden mushroom soup
1/8 tsp. nutmeg

In skillet, brown chicken in oil, pour off fat. Add remaining ingredients. Cover, cooking over low heat for 45 minutes or until done. Stir occasionally. Serve over rice or noodles.