GOLDEN CHICKENand AUTUMN VEGETABLES

• 4 chicken breast halves, skin removed
• 1 cup chicken broth
• 1 tbsp. chopped fresh parsley
• 1/2 tsp. dried rosemary leaves, crushed
• 1/4 tsp. dried thyme leaves, crushed
• 1/4 tsp. garlic powder
• 1 large sweet potato, cut up
• 1 cup fresh or frozen whole green beans

COOK chicken in nonstick skillet until browned.
ADD broth, parsley, rosmary, thyme, garlic, potato and beans. Heat to a boil. Cover and cook over low heat 20 min. or until done. Serves 4.

Return to Chicken Table of Contents

Return to Vegetables Table of Contents