Golden Chicken & Autumn Vegetables

Inviting and simple, this golden chicken shares the skillet with
colorful vegetables and herbs. It's a quick, delicious dinner with a
hint of French flair.

Golden Chicken & Autumn Vegetables
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 30 min.

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh *or* frozen whole green beans

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until well browned on both sides.
Remove the chicken from the skillet.

2. Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and
green beans in the skillet and heat to a boil. Cook for 5 minutes.

3. Reduce the heat to low. Return the chicken to the skillet. Cover and
cook for 10 minutes or until the chicken is cooked through and the
potatoes are tender.

/Flavor Variation:/ for Herbed Chicken Dijon with Wine, add *1/4 cup*
white wine, *1 teaspoon* lemon juice and *2 tablespoons* Dijon-style
mustard with the stock. Substitute Yukon Gold potatoes for the sweet
potatoes.

/Easy Substitution:/ You can substitute *4* bone-in chicken breast
halves (about 2 pounds), skin removed, for the skinless, boneless
chicken. Increase the cooking time to 20 minutes or until the chicken
is cooked through.
Makes: 4 servings.

Kitchen Clip
                              This recipe calls for sweet potatoes but you could also use
sliced carrots, cubed butternut squash or unpeeled cubed Yukon gold or
red potatoes.
Received on Thu Nov 11 13:08:08 2010