2 chicken breast, split and skinned
4 med. size potatoes
2 lg. carrots
1/2 lb. fresh green beans or 1 (10 oz.) pkg. frozen
1 lg. onion
1 tbsp. dried parsley flakes
1/2 c. dry sherry

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