• oven roasting bag
• 1 Tbs. all purpose flour
• 1-1/3 cups condensed cream of mushroom soup
• 9 ounces green beans, thawed if frozen
• 1/2 cup chicken stock
• 2 lbs. skinless chicken pieces
• 1/8 tsp. paprika
• 1 lb. potatoes, scrubbed and cut into 2 inch pieces

Preheat oven to 350°F. Place flour in oven bag. Add next 3 ingredients and salt and pepper to taste. Squeeze bag to blend mixture. Place bag in baking pan and arrange ingredients in an even layer. Sprinkle chicken with paprika and salt and pepper to taste. Add chicken and potatoes to bag. Close bag and cut 4-5 1/2 inch slits in top. Bake 45-50 minutes, or until chicken is tender.

Per serving: calories 414, fat 6.2g, 14% calories from fat, cholesterol 132mg, protein 57.5g, carbohydrates 29.6g, fiber 4.2g, sugar 3.6g, sodium 549mg, diet points 8.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.5, Lean meat: 0.1, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 6.8

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The recommended wines are: Sauvignon Blanc, Zinfandel, or Pinot Noir.