2 chicken breasts, split & skinned
4 med. size potatoes
2 lg. carrots
1/2 lb. fresh green beans or 10 oz. pkg. frozen
1 lg. onion
1 tbsp. parsley flakes
1/2 tsp. black pepper
1/2 c. dry sherry

Place chicken breasts in a large heavy ovenware pot (an enamel coated cast iron pot is best). 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 off 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 pepper. Pour sherry over all and cover tightly. Bake at 300 degrees for 2 hours or until vegetables are tender. Yield 4 servings.