Yammy Chicken

• 6 skinless, boneless chicken breasts
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• ground black pepper to taste
• 1/4 cup vegetable oil
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 clove crushed garlic
• 1 teaspoon dried rosemary
• 1/8 teaspoon dried thyme
• 1 bay leaf
• 1 (10.75 ounce) can fat free condensed cream of mushroom soup
• 1/2 cup water
• 1 cup chopped onion
• 1 (29 ounce) can sweet potatoes

1. Mix together flour, salt, and paprika. Add black pepper to taste. Dust chicken with seasoned flour.
2. Heat oil over medium heat in a saucepan. Lightly brown chicken. Remove chicken from pan, and set aside.
3. Saute celery, green pepper, garlic, rosemary and thyme for 4 minutes in pan drippings. Stir in remaining seasoned flour, condensed soup, and water or chicken broth.
4. Arrange chicken in a casserole pan with a lid. Place potatoes and onions around chicken, and pour seasoned soup over. Cover.
5. Bake at 375 degrees F ( 190 degrees C) for about 45 minutes. Remove cover. Bake for about 20 more minutes, until meat is done.

skinless, allpurpose, salt, paprika, ground black pepper, vegetable oil, celery, green bell pepper, garlic, rosemary, thyme, bay leaf, condensed cream, water, onion, sweet potatoes

Taken from www.allrecipes.com/recipe/8587/yammy-chicken/ (may not work)