1 lb. chicken breast (skinless, boneless)
6 med. potatoes (peeled and cut in pieces)
6 carrots (sliced fairly thin)
1 lg. onion (chopped)
1 clove garlic (minced)
1/4 stick butter
1/4 c. lemon juice
1 can cream of mushroom soup

Cut chicken in chunks, and saute chicken, onions, and garlic in butter in a large skillet until chicken is lightly browned. Add soup and lemon juice and stir until all is a soupy-gravy like consistency.

Add potatoes and carrots, stir to mix, cover and simmer for about 40 minutes or until vegetable are fork-tender.

Note: If you are in a hurry, you can boil or microwave potatoes and carrots while preparing chicken, but add to chicken long enough ahead for vegetables to be well flavored - 15 minutes.