1 lb. boned chicken breasts, skinned and slivered
1/4 tsp. ground thyme
1 tbsp. cornstarch
1 c. milk
1/3 c. diagonally sliced carrots
1/8 tsp. pepper
2 med. onions, chopped
3 tbsp. butter
1 c. chicken broth
1 (9 oz.) pkg. frozen French cut green beans
1/2 tsp. salt
1 1/2 c. dry minute rice

Saute chicken and onion with thyme in butter 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 full boil, stirring frequently. Stir in rice; cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.