Spring Ranch Ala-Chicken

Spring Ranch Ala-Chicken
(everyone always have a weird name to their recipes, so I thought I would too)

2 Baked Red Potatoes
2 Skinless Boneless Chicken
1 Bunch of a handle-full of fresh String Green Beans
(your option for more, grab more)
Olive Oil or PAM spray
Sea Salt
1/2 Package of Hidden Valley Ranch Seasons
Pinch of Parsley
Chicken Broth (vary 1/2 to 1/4 cup)
Grated Cheese (optional)

Put water in the small pot on the stove on high/med. flames with a pinch of sea salts. Put your clean string green bean in the pot with a cover lid. Let them cook.

Then, bake your red potatoes in the microwave or you could boil them in water without the skin. When you can tell your potatoes are done by forking the potatoes with a fork. The felt of the fork will be soft but firm in the potato that you can put the fork right through it.

While they are cooking, you can start by cutting up the clean chicken into small bites. (Make sure you clean you chicken with washing under cold water. To get rid of the extra chicken juice off.) Then heat your big frying pan (deep pan is better) on the stove and put a little bit of olive oil or PAM spray in the pan and heat up. Cook your chicken in the pan until done. While cooking the chicken, the potatoes should be done, slice the potatoes into small bites and put them in a bowl to put a side. CHECK spring beans with a fork to see if done, if so strain the beans and put into the bowl.

When the chicken is done, put your potatoes and spring bean in then pan - toss/mix around the food. Pour in some chicken broth (about 1/2 to 1/4 cup) into the pan and 1/2 pack of your Ranch seasons and pinch of parsley and sea salts (salt is optional - I always back off the salt until I taste it).

Serve on a plate and you could put on a sprinkle of grated cheese. ENJOY!