4 boneless, skinless chicken breasts
2 tbsp. Canola oil
3 med. potatoes
1/2 c. mushrooms
1/2 c. peas
2 carrots
1/4 c. milk
1/2 c. flour
1/4 c. water
1 clove of garlic
1/2 c. chopped onion
Salt and pepper to taste

Dip chicken in milk and then flour to coat chicken. Brown chicken in oil. After chicken is brown on both sides, add to same skillet cut up potatoes, peas, onions, mushrooms, carrots, and garlic. Add 1/4 cup water and steam until vegetables are done. Add more water, if needed. Serves 4.