Recipes

[sue-p]

I have had this recipe for a long time. I think it may have come from Taste of Home. It is comforting on a chilly day in November.

Golden Chicken Breasts and Autumn Vegetables

4 bone-in chicken breast halves (8 oz. each), skin removed
2 large sweet potatoe, peeled and cut into large chunks
2 cups fresh or frozen cut green beans
1 cup chicken broth
1 tbsp. minced fresh parsley
1/2 tsp. garlic powder
1/2 tsp. dried rosemary, crushed
1/4 tsp. dried thyme

In a large non-stick skittle, 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 breasts and vegetables.
Bring to a boil.
Reduce heat; cover and cook chicken and vegetables over low heat for 20 minutes or until chicken juices run clear.
Yield: 4 servings.
Posted 11/8/11 sue-p