GOLDEN CHICKEN AND AUTUMN VEGETABLES

By Melzie

Ingredients

• 4 chicken breast halves, skin removed
• 1 cup Swanson chicken broth
• 1 TB chopped fresh parsley
• ½ tsp dried rosemary leaves
• ¼ tsp dried thyme leaves, crushed
• ¼ garlic powder
• 1 large sweet potato
• 1 cup fresh or frozen green beans

Preparation

Step 1

Cook Chicken in nonstick skillet until browned.

Add broth, parsley, rosemary, thyme, garlic, potato, and beans. Heat to a boil. Cover and cook over low heat 20 minutes or until done.