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Golden Chicken and Autumn Vegetables Recipe

Photo by: Taste of Home

This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. (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.

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4 Servings
Prep: 10 min. Cook: 35 min.

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

In a large nonstick skillet, brown chicken over medium-high heat on both sides. Add sweet potatoes and beans. 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 chicken juices run clear. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 160 calories, 1 g fat (trace saturated fat), 23 mg cholesterol, 265 mg sodium, 27 g carbohydrate, 5 g fiber, 11 g protein.

Golden Chicken and Autumn Vegetables published in Quick Cooking November/December 2000, p33

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