Golden Chicken with Autumn Vegetables

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Preparation time:
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Serves: 4


1 tbs minced garlic
1 cup chicken broth
1 tbs vegetable oil
4 skinless boneless chicken breast halves
1/2 tsp rosemary
1/4 tsp thyme
2 sweet potatoes, cut into pieces
2 cups fresh or frozen green beans


HEAT OIL IN SKILLET. Add chicken and cook until browned. Remove chicken. Increase heat. Stir broth, garlic, rosemary, thyme, potatoes, and green beans into skillet. Heat to a boil and cook 5 min. Return chicken to skillet and reduce heat. Cover and cook until chicken is cooked and potatoes are tender. FOR AN INTERESTING TWIST: Add 1/4 cup white wine, 1 tsp lemon juice and 2 tbs Dijon mustard with broth. Substitute Yukon Gold potatoes for sweet potatoes.*

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