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California Chicken and Beans




Source of Recipe


American Dry Bean Board


List of Ingredients




• 1 pound skinless chicken breast halves
• 1 tablespoon vegetable oil
• 2 green onions and tops, sliced
• 1/2 teaspoon minced garlic
• 1 cup (14 1/2 ounces) fat-free reduced-sodium chicken broth
• 1/4 cup all-purpose flour
• 1 package (16 ounces) frozen California blend vegetables
• 1 can (15 ounces) Pinto beans or Kidney beans or 1 1/2 cups cooked dry-packaged Pinto beans or Kidney beans, rinsed, drained
• 1 can (7 ounces) button mushrooms, drained
• 1 teaspoon dried rosemary leaves
• Salt and pepper, to taste


Recipe



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.

2. 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.

Tip: Can be prepared 1 to 2 days in advance; refrigerate, covered. May be served over cooked rice or noodles, if desired.