Barbecue Chicken and Vegetable Supper

 

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

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 4 minutes, turning once, until browned.
• 2 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).