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This recipe can be prepared in 30 minutes or less
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1 tablespoon vegetable oil 4 skinless, boneless chicken breast half (about 1 pound)1 cup Swanson® Chicken Stock 2 tablespoons minced garlic 1/2 teaspoon dried rosemary leaves, crushed1/2 teaspoon dried thyme leaves, crushed1/4 teaspoon ground black pepper 2 large sweet potatoes, cut into 1/2-inch pieces2 cups fresh or frozen whole green beans
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet. Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes. 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. Season as desired.TIP Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 teaspoon lemon juice and 2 tablespoons Dijon-style mustard with the stock in Step 2. Substitute Yukon Gold potatoes for the sweet potatoes.TIP Tip: You can substitute 4 bone-in chicken breast halves, skin removed (about 2 pounds) for the skinless, boneless chicken. Increase the cooking time to 20 minutes or until the chicken is cooked through.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
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. Season as desired.
TIP Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 teaspoon lemon juice and 2 tablespoons Dijon-style mustard with the stock in Step 2. Substitute Yukon Gold potatoes for the sweet potatoes.
TIP Tip: You can substitute 4 bone-in chicken breast halves, skin removed (about 2 pounds) for the skinless, boneless chicken. Increase the cooking time to 20 minutes or until the chicken is cooked through.
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