Monday, October 23, 2006

 


Golden Chicken & Autumn Vegetables


Dear Jerry,

Tonight you can keep the preparation simple, and highlight the natural flavors of the autumn harvest.


Golden Chicken & Autumn Vegetables
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 30 min.



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Ingredients:

1 tbsp. vegetable oil

4 skinless, boneless chicken breast halves

1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

1 tbsp. minced garlic

1/2 tsp. dried rosemary leaves, crushed

1/4 tsp. dried thyme leaves, crushed

2 large sweet potatoes, cut into 1/2" pieces

2 cups fresh or frozen whole green beans



Directions:

1. Heat oil in 12” skillet over medium-high heat. Add chicken and cook for 10 min. or until it's well browned on both sides. Remove chicken and set aside. Increase heat to high. Stir broth, garlic, rosemary, thyme, potatoes and green beans into skillet. Heat to a boil and cook for 5 min.
2. Return chicken to skillet and reduce heat to low. Cover and cook for 12 min. or until chicken is cooked through and potatoes are tender. Season to taste. Serves 4.

TIP: Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 tsp. lemon juice and 2 tbsp. Dijon-style mustard with broth. Substitute Yukon Gold for sweet potatoes.


kitchen clip

While sweet potatoes and yams can often be used interchangeably in recipes, they are not merely different names for the same vegetable. Sweet potatoes are considered storage roots (like carrots) while yams are tubers (like potatoes). Sweet potatoes have smooth, thin skin while yams have rough, scaly skin. Either sweet potatoes or yams will work in this recipe.


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food for thought


Food for thought is no substitute for the real thing. ~ Walt Kelly

 

Fall Harvest

Campbell's Kitchen

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Camden, NJ U.S.A. 08103-1701