1 cup chicken stock
1/2 cup dry white wine
1 tablespoon honey
1 tablespoon parsley
1 tablespoon Italian seasoning
4 boneless, skinless chicken breasts
1 can (15 oz.) Libby's Whole Potatoes, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (4.5 oz.) jar of sliced mushrooms, drained
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1. In skillet, mix together stock, wine, honey, parsley, and Italian seasoning. Add chicken and coat on all sides. Bring heat to medium-high and cook until chicken reaches internal temperature of 165°F.
2. While chicken is cooking, quarter potatoes and add them to bowl. Add carrots, mushrooms, garlic powder and thyme. Mix together.
3. Serve chicken with vegetable side.