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Golden Chicken and Autumn Vegetables

By: Campbell's Kitchen  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 26 people have saved this

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

Directions

  1. 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.
  2. Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
  3. 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.

Footnotes

  • Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 teaspoon lemon juice and 2 tablespoons Dijon-style mustard with the stock in Step 2. Substitute Yukon Gold potatoes for the sweet potatoes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 380 | Total Fat: 6.5g | Cholesterol: 67mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by Liz Loves Cooking! 
This turned out really well! I did make a few adjustments. I started with the 2 xlg yams (as... MORE

 
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