Country French Chicken Sauce

1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 package Knorr Vegetable Recipe mix
1-1 1/2 teaspoon dried dill weed, to taste
2 cups milk
1/2 cup dry vermouth or dry white wine
1/2 cup shredded carrots(optional)
6 chicken breasts
2 tablespoons cooking oil
pepper and salt

Combine first seven ingredients in a saucepan and simmer until carrots are soft or sauce is heated through.

Season chicken breasts with pepper and salt and brown lightly in oil.

Pour sauce over chicken breasts, cover and simmer on low until chicken is cooked through. Server with noodles, rice, potatoes - same as with Chicken Tonight.

I use a 3 pound bag of frozen breasts. I add sliced produce mushrooms and sometimes dried soup vegetables. I'll use a little truffle oil as well.  We've been using reduced sodium soups and it has still tasted pretty good.  I typically use more wine than 1/2 cup and no dried dill weed, as we've had fresh dill in the herb bed. I use baby carrots cut in half.