Golden Chicken & Autumn Vegetables

(from Adams Family’s recipe box)

Add 1/4 cup white wine, 1 tsp lemon juice and 2 tbsp Dijon mustard with broth. Substitute Yukon Gold for sweet potatoes.

Source: Swanson

Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people

Ingredients

  • 1 tbsp vegetable oil
  • 4 skinless, boneless chicken breast
  • 1 cup Swanson broth
  • 1 tbsp minced garlic
  • 1/2 tsp dried rosemary leaves
  • 1/4 tsp dried thyme leaves
  • 2 large sweet potatoes, cut into 1/2 inch pieces
  • 2 cups fresh whole green beans

Directions

  1. Heat oil in 12 inch skillet over medium-high heat. Add chicken and cook for 10 mins 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 5 minutes.

  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.

Email to a friend | Print this recipe | Back