GOLDEN CHICKEN AND AUTUMN VEGETABLES
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.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in 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 cooked through and the potatoes are tender. Season as desired.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 51.5 g, Cholesterol 67.2 mg, Fat 6.5 g, Fiber 8.9 g, Protein 30.4 g, SaturatedFat 1.4 g, Sodium 315 mg, Sugar 10.6 g
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Kuldip kaur Brar
[email protected]This recipe is a keeper! It's a great way to use up leftover chicken and vegetables.
Md Nasher uddin Niem
[email protected]I love this recipe! The chicken is always cooked perfectly and the vegetables are roasted to perfection.
Chandler Beach
[email protected]This dish was easy to make and turned out great! I will definitely be making it again.
Md Eliyas
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the chicken and vegetables, and I received several compliments on my cooking.
Farii Fariha
[email protected]This dish was a hit with my family! The chicken was tender and juicy, and the vegetables were perfectly roasted. I especially loved the combination of sweet potatoes and Brussels sprouts.