Skillet Chicken 'n' Veggies Recipe

Skillet Chicken 'n' Veggies Recipe photo by Taste of Home

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For a busy weeknight, try this fast and yummy recipe with tender chicken, sweet potatoes and green beans. As Janet Polson of Laurel, Mississippi explains, “It’s a wonderful, let’s-have-it-again kind of meal.”

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Skillet Chicken 'n' Veggies Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1/4 cup all-purpose flour
2 tablespoons butter
1 cup chicken broth
1 can (15-3/4 ounces) sweet potatoes, drained
3/4 cup frozen cut green beans, thawed

Directions

Coat chicken with flour. In a large nonstick skillet over medium heat, brown chicken in butter on both sides. Add the broth, sweet potatoes and beans. Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until chicken juices run clear. Yield: 2 servings.

Nutritional Facts 1 chicken breast half with 1 cup vegetables (prepared with reduced-fat butter and reduced-sodium broth) equals 432 calories, 10 g fat (5 g saturated fat), 98 mg cholesterol, 600 mg sodium, 52 g carbohydrate, 7 g fiber, 34 g protein.

Originally published as Skillet Chicken 'n' Veggies in Cooking for 2 Spring 2006, p27