Chicken and Creamy Vegetable Skillet

Directions

1. Heat oil in a large nonstick skillet set over medium-heat heat. Sprinkle chicken all over with a pinch each of the salt and pepper, if using. Cook chicken 5 minutes per side until browned. Transfer to a plate. Reduce the heat to medium.
2. Stir in mushrooms and green beans. Cook, stirring occasionally, 5 minutes until mushrooms have released their liquid. Stir in garlic; cook, stirring, for 1 minute. Stir in soup, milk, Worcestershire sauce and poultry seasoning; bring to a simmer, stirring often. Return chicken to skillet and cover with sauce. Cook, covered, for 5 minutes over medium-low heat until chicken is cooked through. Transfer chicken to plate. 
3. Meanwhile, microwave sweet potatoes on high 12 to 14 minutes until tender; let cool for 5 minutes. Cut in half, scoop out flesh into bowl. Mash with remaining salt and pepper, if using. Serve with chicken and creamy vegetable mixture.