Season the chicken as desired. Heat the oil in a 12-inch nonstick skillet set over medium-high heat. Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking). Turn the chicken over and cook for 2 minutes or until browned. Remove the chicken from the skillet. Reduce heat to medium-low. Stir the soup, water and thyme in the skillet and heat to a simmer, stirring often. Stir in sweet potatoes. Cover and cook for 10 minutes, stirring occasionally.Stir in the green beans. Cover and cook for 5 minutes. Return the chicken to the skillet. Cook until the chicken is cooked through and potatoes are tender. Season to taste.
1.25 pounds boneless, skinless chicken breast2 teaspoons canola oil1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup0.5 cup water1 teaspoon dried thyme2 cups sweet potato peeled and cut into 1-inch cubes (we used already peeled and cut sweet potatoes to save time)8 ounces fresh green beans, trimmed (about 2 1/2 cups)
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