Golden Chicken and Autumn Vegetables |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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(See page 66 for details about the Cooking School. ) Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme. Ingredients:
4 bone-in chicken breast halves (8 ounces each), skin removed |
2 large sweet potatoes, peeled and cut into large chunks |
2 cups fresh or frozen cut green beans |
1 cup chicken broth |
1 tablespoon minced fresh parsley |
1/2 teaspoon garlic powder |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
Directions:
1. In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a meat thermometer reads 170°. Add sweet potatoes and beans.
2. In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through. Yield: 4 servings.
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