2 chicken breasts, split & skinned
4 med. potatoes
2 lg. carrots
1/2 lb. fresh green beans
1 lg. onion
1 tbsp. dried parsley flakes
Salt & pepper
1/2 c. dry sherry

Or 1 (10 oz.) package frozen.

Preheat oven to 300 degrees. Place chicken breasts in a large, heavy ovenware pot. Peel potatoes, slice 1/2" thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise and cut into 2" lengths. Cut ends off 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. 4 servings.