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.
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.
Kitchen 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.
Originally Submitted
12/5/2010
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