- 4
Ingredients
- 1 tablespoon butter or margarine
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, if desired
- 3/4 cup water
- 1 envelope (0.87 ounce) chicken gravy mix
- 1 bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
- 1 jar (4.5 ounces) Green Giant® sliced mushrooms, drained
- Chopped fresh chives or parsley, if desired
Preparation
Step 1
1. Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2. Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in vegetable mixture and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potato are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.
3. Serve vegetable and gravy mixture over chicken. Sprinkle with chives.
Nutrition Information:
1 Serving: Calories 265 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g); Cholesterol 95mg; Sodium 590mg; Total Carbohydrate 17g (Dietary Fiber 3g); Protein 34g Percent Daily Value*: Iron 10% Exchanges: 1 Starch *Percent Daily Values are based on a 2,000 calorie diet.