1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 cup chicken broth
1 tbsp. minced garlic
1/2 tsp. dried rosemary leaves, crushed
1/4 tsp. dried thyme leaves, crushed
2 large sweet potatoes, cut into 1/2" pieces
2 cups fresh or frozen whole green beans
Heat oil in 12” skillet over medium-high heat. Add chicken and cook for 10 minutes
or until it’s well browned on both sides. Remove chicken and set aside.
Increase heat to high. Stir broth, garlic, rosemary, thyme, potatoes and green
beans into skillet. Heat to a boil and cook for 5 minutes.
Return chicken to skillet and reduce heat to low. Cover and cook for 12 minutes
or until chicken is cooked through and potatoes are tender.
Season to taste.
Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 tsp. lemon juice and 2 tbsp. Dijon-style mustard with broth. Substitute Yukon Gold for sweet potatoes.
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