Golden Chicken and Autumn Vegetables

19 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.” - by Campbell's Kitchen

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 large large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

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Directions

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

Reviews (19)

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~Lissa~

Aug. 3, 2010

"So easy and tasty, hubby and I like this as a simple weeknight meal. I always pound the chicken breasts thinner, and season well with S&P, garlic and onion powders, and a little crushed rosemary and ..." See morethyme before browning. I never have blandness probs as another reviewed stated and I think it's because I season well before cooking. I've been using this recipe for years, cut from off a Swanson broth can! I like anothers suggestion of adding diced onion and apple...will try that next time!"

Liz Loves Cooking!

Nov. 9, 2009

"This turned out really well! I did make a few adjustments. I started with the 2 xlg yams (as advised, but I used 3 cups of green beans, and 2 1/2 c. of stock. When the veggies were ready, I took out t..." See morehe yams and a little more than half the stock/herbs and hand-blended them, adding a little butter and maple syrup. I figured this way, I could save the mashed yams and beans for tomorrow's side dish. Since I cook for two, I like to stretch out recipes as much as I could. The remaining stock in the pan with the green beans and chicken made a nice au jus. My husband gave it a nine out of ten!"

KAJIIRA

Dec. 29, 2009

"The chicken did not absorb as much of the herb flavors as I thought and was bland though it was juicy and tender. If I make this again I will slice some onion and maybe some apples to cook with the p..." See moreotatoes."

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