2 Chicken breasts without skin
4 md Potatoes
2 lg Carrots
1/2 lb Green beans, fresh or 10 oz
1 lg Onion
1 tb Dried parsley flakes
Salt and pepper; to taste
1/2 c Dry sherry
Recipe by: 1975 American Heart Association Brochure Preheat oven to
300 F. Place chicken breast in a large, heavy ovenware pot. (An
enamel-coated cast-iron pot is best.) Peel potatoes, slice 1/2-inch
thick and place on top of chicken. Peel and quarter the onion. Peel
carrots, quarter lengthwise, and cut into 2-inch lengths. Cut ends
off green beans, or separate frozen beans, and place in the pot with
onions and carrots. Sprinkle contents of pot with parsley flakes.
Season lightly with salt and pepper. Pour sherry over all and cover
tightly. Bake 2 hours, or until vegetables are tender. Yield: 4
servings. Approx. 310 cal/serving
