Golden Chicken and Autumn Vegetables
- 4 chicken breast halves, skin removed
- 1 C. chicken broth
- 1 Tbs. chopped fresh parsley
- 1/2 tsp. dried rosemary leaves
- 1/4 tsp. dried thyme leaves, crushed
- 1/4 tsp. garlic powder
- 1 large sweet potato, cut up
- 1 C. fresh or frozen whole green beans
Cook chicken in nonstick skillet until browned. Add rest of ingredients. Heat to a boil. Cover and cook over low heat 20 minutes or until done.
Yield: 4 Servings.
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