This warm and comforting one-skillet dish features succulent chicken and tender vegetables, packed with subtle flavors. It's a simple way to enjoy bistro-style cooking, without all the work.
cost per recipe: $6.95
The price is determined by the national average.
pounds boneless, skinless chicken breast
tablespoon vegetable oil
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons minced garlic
teaspoons chopped fresh rosemary leaves
teaspoons chopped fresh thyme leaves
large sweet potato, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
ounces fresh or frozen whole green beans (about 2 cups)
Season the chicken with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides (for better browning, make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Stir the broth and cornstarch in a small bowl until smooth. Add the garlic, rosemary, thyme, potato, green beans and broth mixture to 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 done and the potatoes are tender.