Mediterranean Chicken with Herbed Pan Sauce

With a few simple ingredient substitutions, you can create three different chicken meals following the same preparation method.
2 Tbsps. olive oil
4 boneless, skinless chicken breast halves, about 4 oz. each
Salt and black pepper
1 cup chopped onion
1 thinly sliced red bell pepper
2 cloves garlic, minced
1 Tbsp. chopped fresh rosemary [or 1 tsp. dried rosemary]
1 can (14.5oz.) Del Monte® Cut Green Beans, drained
2 can (14.5oz.ea.) College Inn® Chicken Broth
2 Tbsps. cornstarch
1 Tbsp. lemon juice
Optional Additions:
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, if desired. Brown chicken 5 to 7 minutes per side, or until no longer pink inside; remove and set aside.
Add onion, bell pepper, garlic and rosemary to skillet; cook 3 minutes. Add green beans, cook 1 minute.
Combine broth, cornstarch and lemon juice in bowl; stir to dissolve cornstarch. Add broth mixture to skillet. Cook, stirring, until thickened. Garnish with crumbled goat cheese and serve with couscous, if desired. For extra flavor, prepare couscous with College Inn® Chicken Broth in place of water.
VARIATIONS: To make Asian Chicken or Tuscan Chicken, prepare recipe as directed, except:
NOTE: If chicken breasts are very large, slice two chicken breasts in half horizontally to about 1/2-inch thick.