2 whole chicken breasts, deboned & halved
1 c. sliced fresh mushrooms
1 med. carrot, sliced thin or shredded
1 can chicken broth
2 tsp. chicken soup base
1 - 1 1/2 tsp. Mrs. Dash (without garlic)
Dash of dill weed
1/4 c. finely chopped onion
2-3 tbsp. cornstarch in 1/2 c. water

Rinse chicken breasts well after deboning. Place in deep fry pan. Cover with chicken broth and add water until breasts are cooked and floating. Add onion, mushrooms, carrots, soup base and seasonings. Gently simmer until chicken is done. Do not cover. Add cornstarch mixture and cook until thickened. Serve on bed of rice.