Chicken Veggie Bake

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, sliced and separated into rings
1-1/2 cups frozen baby carrots, thawed
1/2 cup butter or margarine
1 can (15 ounces) small whole potatoes, drained
1 cup heavy whipping cream
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet or Dutch oven, cook chicken, onion and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until the carrots are tender.

Add the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened. Makes 4 servings.