2 chicken breasts, split & skinned
4 med. potatoes
2 lg. carrots
1/2 lb. fresh green beans (or 1 [10 oz.] pkg. frozen green beans)
1 lg. onion
1 tbsp. dried parsley flakes
Salt (to taste)
Pepper (to taste)
1/2 c. dry sherry

Preheat oven to 300 degrees. Place chicken breasts in a large, heavy ovenware pot. Peel potatoes, slice 1/2 inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise and cut into 2-inch lengths. Cut ends off the green beans, or separate frozen beans, and place in the pot with onions and carrots. Sprinkle contents with parsley flakes. Season lightly with salt and pepper. Pour sherry over all and cover tightly. Bake 2 hours or until vegetables are tender.