1 - 1 1/2 lbs. boneless, skinless chicken breasts or thighs
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika (opt.)
3 Tbsp. butter or margarine
1 - 10oz can cream of mushroom soup
1 cup apple juice or water
1 - 10oz can mushroom pieces, drained (can omit)
1 medium-large carrot, cut in very thin strips (julienned)

Cut chicken into bite-size pieces.  For example, chicken breasts can be sliced thin, and then cut again diagonally (across grain).  

Combine flour, salt, pepper and optional paprika in a plastic bag.  Put in chicken pieces, and shake to coat.
 
Melt butter or margarine in skillet or wok and brown chicken over medium heat.  Add carrot pieces, mushroom soup, drained mushrooms (opt), and apple juice or water.

Cover and simmer over low heat for about 1 hour and until carrots are tender.  Add more liquid as necessary.  (Alternately, you can bake in a covered casserole dish at 350*F for 1 1/4 hours.)

Serve with brown rice, or white rice.