Ingredients
1
tablespoon vegetable oil
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon salt
1/3
cup water
2
cups frozen whole green beans (from 14-oz bag)
2
cups refrigerated red potato wedges (from 20-oz bag)
1
jar (12 oz) chicken gravy
1/3
cup barbecue sauce
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 4 minutes, turning once, until browned.
Add beans, potatoes, gravy and barbecue sauce; stir to coat and mix. Cover; cook 5 to 8 minutes, stirring occasionally, until beans and potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).
