2
cups refrigerated red potato wedges (from 20-oz bag)
1
jar (12 oz) chicken gravy
1/3
cup barbecue sauce
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Steps
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).
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Gravy lovers, this saucy skillet supper is your meal ticket! Try substituting frozen potato wedges or steak fries (no need to thaw first!) if you can’t find the refrigerated potato wedges.
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