Chicken Skillet Supper Recipes

Steps:

• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
• Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
• In a small bowl, stir together the pesto and cream.
• Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

Steps:

• In a small bowl, combine the flour, garlic powder and pepper. Pour half the flour mixture into a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside. , In a large skillet, cook chicken in oil until browned on all sides; drain. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat. Cover and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm. , Combine reserved flour mixture and remaining water until smooth; add to the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.

Steps:

• Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.

Steps:

• Mix flour with garlic powder and pepper; coat chicken pieces, reserve remaining flour mix.
• In lg skillet, cook chicken in hot oil until browned.
• Mix 1-1/4 cup water, soy sauce, and oregano.
• Pour over chicken.
• Add vegetables.
• Bring to a boil, reduce heat and simmer, covered for 30 minutes.
• Remove chicken and vegetables.
• Mix reserved flour with remaining water until smooth.
• Add to pan, bring to a boil.
• Cook and stir for 2 minutes, or until thickened and bubbly.
• Serve with the chicken.

Steps:

• Cut chicken into bite-size pieces.
• Heat oil in large skillet over medium heat.
• Add chicken and onion.
• Sautee for about 3 minutes.
• Add green beans, undrained tomatoes, carrots, potatos, rice, salt and pepper.
• Mix gently.
• Pour water over top of chicken mixture.
• Cook, covered, over medium-low heat for 20 minutes or until potatoes and rice are tender.
• Sprinkle chicken mixture with cheddar cheese.
• Let stand, covered, for 5 minutes.
• Enjoy!!!!!!!! :)
• **NOTE:You can speed cooking by using cubed canned potatoes andinstant rice.
• Add the potatoes and rice to skillet; bring to a boil and remove from heat.
• Let stand, coveredm for 5 minutes.
• Proceed as recipe directs.