Golden Chicken and Autumn Vegetables

So, I saw this recipe on a box of chicken broth, thought it sounded good, threw the box away. Oops. Looked it up on the Swanson recipes website and Presto! SO GOOD!

Ingredients:
1 tablespoon vegetable oil
1 pound 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:
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
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.

Here's how it went down. I used butternut squash from the farmers market since I didn't have enough sweet potato and needed to do something with the squash. Same story, asparagus instead of green beans. Cut the breasts into tenderloins basically. (Seriously overcooked the chicken and I don't recommend that.) Added some black beans for color. Used fresh rosemary. I think the chicken needed to be seasoned by itself prior to cooking but this still turned out great and will be made again!