Keith's Chicken and Sweet Potatoes

• 6 oz Fresh or frozen chicken breast strips
• 2 yellow medium squash
• 2 medium – sweet potatoes
• 1/2 cup white cooking wine
• 1/3 cup low sodium chicken broth
• 1 fresh lemon
• 1/3 cup grated parmesan cheese
• ½ tbsp granulated onion
• ½ tbsp granulated garlic
• 1 tbsp natural sugar
• 1 tbsp sweet basil
• 1 tsp Mrs. Dash®
• ½ tbsp low sodium vegetable seasoning
• 1 tbsp canola oil
• 1 tbsp Smart Balance® 

Directions:

1. Boil sweet potatoes until they are tender. Drain and slice (approximately 8-10 slices per large potato) and set asside.
2. In a cup or small bowl mix white wine, onion seasoning, garlic seasoning, chicken broth, parmesan cheese, natural sugar, sweet basil and stir. 
3. Heat skillet, put Smart Balance® into skillet and lay flat the sweet potatoes into the skillet squeeze half lemon on top of potatoes.  Cook for two minutes and flip on other side for three more minutes than place on plate.  
4. In a heated skillet pour canola oil into the pan and place chicken into pan also.  Sprinkle Mrs. Dash® and vegetable seasoning on top of the chicken.  Put lid on skillet and cook for about 8-10 minutes.  Flip chicken on other side and cook for 6 more minutes or until done-- no signs of pink in the middle.
5. Add squash into the same pan with the chicken and pour white wine mixture into the pan and cook for about 3-5 minutes.
6. Put chicken on the top of the potatoes on your plate. 
7. Put vegetables on the side of the potatoes and be sure to pour the chicken juices on top of the chicken.