Golden Chicken & Autumn Vegetables

Tonight you can keep the preparation simple, and highlight the natural
flavors of the autumn harvest.

Golden Chicken & Autumn Vegetables
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 30 min.

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 cup Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
1 tbsp. minced garlic
1/2 tsp. dried rosemary leaves, crushed
1/4 tsp. dried thyme leaves, crushed
2 large sweet potatoes, cut into 1/2" pieces
2 cups fresh or frozen whole green beans

Directions:
1. Heat oil in 12” skillet over medium-high heat. Add chicken and cook
for 10 min. or until it’s well browned on both sides. Remove chicken and
set aside. Increase heat to high. Stir broth, garlic, rosemary, thyme,
potatoes and green beans into skillet. Heat to a boil and cook for 5 min.
2. Return chicken to skillet and reduce heat to low. Cover and cook for
12 min. or until chicken is cooked through and potatoes are tender.
Season to taste. Serves 4.
TIP: Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 tsp.
lemon juice and 2 tbsp. Dijon-style mustard with broth. Substitute Yukon
Gold for sweet potatoes.

Kitchen Clip:
While sweet potatoes and yams can often be used interchangeably in
recipes, they are not merely different names for the same vegetable.
Sweet potatoes are considered storage roots (like carrots) while yams
are tubers (like potatoes). Sweet potatoes have smooth, thin skin while
yams have rough, scaly skin. Either sweet potatoes or yams will work in
this recipe.
Received on Mon Oct 23 17:01:48 2006