SKILLET CHICKEN AND VEGETABLES
Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.
CHICKEN WITH VEGGIES 'N' GRAVY
"I couldn't bear the thought of going to the supermarket one day and was determined to come up with something for dinner," writes Susan Dalrymple of Marathon, Florida. "I created this comforting chicken mix, and my husband loved it!"
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper. , In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender., If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy.
Nutrition Facts : Calories 601 calories, Fat 23g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 1904mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 7g fiber), Protein 38g protein.
SKILLET CHICKEN WITH ROASTED GARLIC AND MUSHROOM GRAVY
Roasted garlic and sautéed mushrooms, with a little help from Progresso™ chicken broth, give this creamy sauce a slightly sweet earthiness that turns ordinary chicken breasts into a special meal.
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cut 1/4 to 1/2 inch from top of each garlic bulb to expose cloves. Place each cut side up on 12-inch square of foil. Drizzle each bulb with 1 teaspoon of the oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. From root end, squeeze soft cloves out of papery skins, and chop finely. Set aside.
- Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, thyme, salt and pepper. Reserve 3 tablespoons of the seasoned flour for the sauce. Coat both sides of chicken with remaining flour mixture.
- In 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 6 to 8 minutes, turning once, until no longer pink in center (at least 165°F). Transfer chicken to plate; cover to keep warm.
- In same skillet, heat remaining 2 tablespoons butter over medium heat. Cook mushrooms in butter until lightly browned. Sprinkle the 3 tablespoons reserved seasoned flour over mushrooms. Cook and stir 2 minutes. Stir in chicken broth, cream and roasted garlic. Heat to boiling. Reduce heat to low; simmer about 3 minutes or until slightly thickened.
- Place chicken back into skillet with sauce about 1 minute or until heated through. Serve with mashed potatoes, if desired.
Nutrition Facts : Calories 500, Carbohydrate 18 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 42 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 1 g
SKILLET CHICKEN BREAST DINNER WITH SAVORY GRAVY AND VEGETABLES
This is an easy, comforting meal that is sure to satisfy any rumbling tummy! I always keep a can of cream of mushroom soup on hand for quick fix meals such as this. The chicken breasts turn out moist and tender topped with savory gravy and vegetables. This meal is perfect for any busy weeknight and tastes like you spent all day cooking. My husband gives his approval, and I hope you will too. Enjoy!
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
- In a large skillet over medium-high heat, heat olive oil until glistening.
- Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
- Lightly brown both sides of chicken breasts in skillet.
- Remove skillet from heat and pour soup mixture evenly over chicken breasts.
- Reduce heat to medium-low.
- Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.
Nutrition Facts : Calories 534.6, Fat 24.4, SaturatedFat 6.4, Cholesterol 81.2, Sodium 2209.7, Carbohydrate 42.9, Fiber 3.6, Sugar 8.5, Protein 36.3
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