- 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
- 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.
Originally published as Skillet Chicken 'n' Veggies in Cooking for 2 Spring 2006, p27
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Reviewed May. 1, 2011
"Very quick and easy! Great taste."