- 6 boneless, skinless chicken breast halves
- 1 tablespoon olive or vegetable oil
- 1 tablespoon butter or margarine
- 3 medium potatoes, cut into 1-inch pieces
- 3 celery ribs, cut into 1-inch pieces
- 2 medium onion, cut in 1-inch pieces
- 1 (16 ounce) package frozen green beans
- 1 cup chicken broth
- 1/4 cup snipped fresh parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- In a skillet over medium heat, brown chicken in oil and butter for 10-12 minutes. Add remaining ingredients; stir to mix. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender and chicken juices run clear. Remove bay leaf before serving.