Golden Chicken and Autumn Vegetables

Original recipe makes 4 servings

PREP 10 mins Cook 30 Mins Ready in 40 mins

 1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Directions

1. 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.

2. Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.

3. 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.

Dan steamed the green beans instead of putting them in with the potatoes.  Or you can use 1 14oz can green beans.

Insalata Caprese II

Original recipe makes 6 servings

4 large ripe tomatoes, sliced 1/4 inch thick

1 pound fresh mozzarella cheese, sliced 1/4 inch thick

1/3 cup fresh basil leaves

3 tablespoons extra virgin olive oil

fine sea salt to taste

freshly ground black pepper to taste

Directions

1. On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

This is something that will be grate during the summer.  It had wonderful flavor.

Dan’s Dad went into the hospital on Friday.  He was allowed to come home on Monday.  He was in a lot of pain.  He had a lot of blood in his urine.  They still don’t know why he was bleeding.  He seems to be felling better.

My Mom has had some hip problems.  She had an MRI and an ultrasound.  They are not sure what is going on with her.  Probably “Arthur”  He likes to settle in the joints and make everything hurt.