Rosemary Chicken and Autumn Vegetables

This is a favorite of mine from a Taste of Home Cooking show that was presented in the Fall of 2000. It is very aromatic and really gets you in the mood for fall.


The opening paragraph in the magazine said, " Tender chicken in a savory broth is simmered with wholesome sweet potatoes and crisp green beans to create this mouth-watering main dish. It's nice to offer guests an entree that's low in fat yet packed with flavor."


Here are the simple ingredients:

4 chicken breasts

1 cup chicken broth

1 Tablespoon fresh chopped parsley

1/2 teaspoon garlic powder

1/2 teaspoon dried rosemary (crushed)

1/4 teaspoon dried thyme

2 large sweet potatoes (peeled and cut up)

2 cups fresh or frozen cut green beans


Directions:

In a non-stick skillet over medium high heat, cook chicken until browned on both sides. Add broth, parsley, garlic powder, rosemary, thyme, potatoes, and beans. Bring to a boil. Cover and cook over low heat for 20 minutes or until done. Makes 4 servings.


Tips:


I found that 3 cups of sweet potatoes was just right in this recipe.


If you'd like the green beans to be crisp, then add them in the last 10 minutes of cooking time.




Bon Appetit!