Golden Chicken Autumn Vegetable

By Hortond

Ingredients

• 1 tbsp (15 mL) canola oil
• 4 (about 1 lb / 500g) skinless, boneless chicken breasts
• 1 cup (250 mL) CAMPBELL'S® Organic Free Range Chicken Broth
• 1 tbsp (15 mL) minced garlic
• 1 tsp (5 mL) chopped, fresh rosemary leaves
• 3/4 tsp (3 mL) chopped, fresh thyme leaves
• 2 large peeled sweet potatoes, cut into 1/2" (1 cm) chunks
• 2 cups (500 mL) fresh or frozen whole green beans
• Cracked black pepper

Preparation

Step 1

1. Brown chicken well in heated oil at medium-high heat in 12” (30 cm) skillet – about 5 minutes per side. Remove chicken and set aside.

2. Stir broth, garlic, rosemary, thyme, potatoes and green beans into skillet. Heat to a boil and cook at a gentle boil for 5 minutes. Return chicken to skillet and reduce heat to low.

3. Cover and simmer until chicken is cooked through and vegetables are tender - about 12 minutes. Sprinkle with cracked black pepper.


Recipe Tip
To prepare fresh green beans, simply wash beans and cut off the stem end. Leaving the curved “tail” on the other end gives the dish a special gourmet look.