Recipe: California Chicken and Beans

California Chicken and Beans
Alt.food.low-fat/Zaphod and Trillian/2000

1 pound skinless chicken breast halves
1 tablespoon vegetable oil
2 green onions and tops, sliced
1/2 teaspoon minced garlic
1 cup (14 = 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, drained and rinsed; or 1 1/2 cups cooked dry packaged Pinto beans or Kidney beans
1 can ( 7 ounces) button mushrooms, drained
1 teaspoon dried rosemary leaves
Salt and pepper, to taste

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.

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

Makes 4 servings ( about 1 cup each)