Golden Chicken & Autumn Vegetables

This scrumptious dish is brimming with the wonderful flavors of the fall
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:
Remember that you should not store sweet potatoes in the refrigerator
because it can lead to an undesirable flavor when cooked.
Received on Wed Oct 17 17:38:59 2007