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California Chicken and Beans

  • 1507calories

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Source: cooksrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pound skinless chicken breast halves

  2. 1 tablespoon vegetable oil

  3. 2 green onions and tops, sliced

  4. 1/2 teaspoon minced garlic

  5. 1 cup (14 1/2 ounces) fat-free reduced-sodium chicken broth

  6. 1/4 cup all-purpose flour

  7. 1 package (16 ounces) frozen California blend vegetables

  8. 1 can (15 ounces) pinto beans or kidney beans, rinsed, drained

  9. 1 can (7 ounces) button mushrooms, drained

  10. 1 teaspoon dried rosemary leaves Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cook chicken in oil in large saucepan over medium heat until browned, about 5 minutes. Add green onion and garlic and cook 1 minute. Combine chicken broth and flour; add to sauce pan. Add frozen vegetables, beans, mushrooms, and herbs and heat to boiling; reduce heat and simmer, covered, until chicken vegetables are tender, 8 to 10 minutes. Season to taste and salt and pepper.

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