GOLDEN CHICKEN & AUTUMN VEGETABLES
Prep time: 5 minutes Cook time: 30 minutes
4 chicken breast halves, skin removed
1 cup Swanson chicken broth
1 tbsp. 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 cup fresh or frozen whole green beans
COOK chicken in nonstick skillet until browned.
ADD broth, parsley, rosemary, thyme, garlic, potato and beans. Heat to a boil. Cover and cook over low heat 20 minutes or until done. Serves 4.