Recipe 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."
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skinless, boneless chicken breast halves
Swanson® Chicken Stock
dried rosemary leaves, crushed
dried thyme leaves, crushed
ground black pepper
large sweet potatoes, cut into 1/2-inch pieces
fresh or frozen whole green beans
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 thyme 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!
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 potatoes.
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 the 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!
Excellent! Like Lissa suggested, I seasoned chicken first with s/p, garlic and onion powder. I used Trader Joe's frozen French green beans. The sweet potato chunks took longer than 15 mins to soften, so I added a second cup of chicken stock and let them cook awhile longer. Great leftovers today!
This recipe is easy, healthy and tasty. I knew just by looking at the recipe that it would be wise to season the chicken with salt and pepper before browning. I used EVOO instead of veg. oil and I used yams instead of sweet potatoes. I deglazed the pan with about 1/4 cup dry white wine before adding the broth. I just might make this again as a quick and healthy weeknight meal.
We really enjoyed this. Used regular potatoes since my husband won't touch sweet potatoes. I put s&p on the chicken before browning but that was my only adjustment. I liked this recipe as it is, but it's also a good base recipe to experiment with. I'll be using this often - a quick and tasty way to get a good dinner on the table during the week! Thanks for sharing!
I really screwed up making this dish (used bouillon cube in hot water for lack of chicken stock, no rosemary, forgot the onions till the end), and it still turned out pretty tasty! I took another's advice and seasoned the chicken first with s&p and garlic powder and browned it in sunflower oil instead of vegetable oil. Can't say I'd crave it, but I will certainly try it again (hopefully with ALL of the ingredients). A nice, light meal.
Just like my aunt use to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Golden Chicken and Autumn Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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