Skillet Potatoes

• 3 Tbsp. margarine
• 1 c. sliced celery
• 1/2 c. chopped onions
• 1 (10 3/4 oz.) can condensed chicken broth
• 1 c. carrots, cut into julienne strips
• 1/8 tsp. pepper
• parsley (for garnish)
• 2 cloves garlic, minced
• 1/4 c. water
• 4 c. cubed potatoes

1. In 10-inch skillet over medium heat in hot margarine, cook vegetables and garlic until vegetables are tender, stirring occasionally.
2. Add broth, water, potatoes, carrots and seasoning to skillet.
3. Heat to boiling.
4. Reduce heat to low.
5. Cover; simmer 15 minutes or until potatoes are tender.
6. Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened, stirring often.
7. Sprinkle with parsley.
8. Serves 6.
9. Contains approximately 140 to 150 calories per serving.

margarine, celery, onions, condensed chicken broth, carrots, pepper, parsley, garlic, water, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849662 (may not work)