Chicken-Green Bean Skillet

By carvalhohm

Ingredients

• 2 /12 pounds broiler-fryer chicken
• 1/3 cup all-purpose flour (If using self rising flour, decrease salt in flour mixture to 1/2 teaspoon)
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 teaspoon pepper
• 3 tablespoons vegetable oil
• 1/4 cup water
• 1/2 teaspoon dried thyme leaves
• 1 (10 ounce) package frozen green beans
• 2 medium carrots, cut diagonally into 1/4-inch slices
• 1 medium stalk celery, cut diagonally into 1/4-inch slices (about 1/2 cup)
• 1 small onion, cut into 1/4 inch slices
• 1/4 cup water
• 1 medium tomato, cut into sixths or 1 medium red pepper, sliced
• 1 teaspoon sliced

Details

Servings 8

Preparation

Step 1

Cut chicken into pieces; cut each breast half into halves. Mix flour, 1 teaspoon salt, paprika and pepper. Coat chicken with flour mixture.

Heat oil in 12-inch skillet or Dutch oven. Fry chicken over medium heat until light brown, 10 to 15 minutes. Add 1/4 cup water and thyme. Heat to boiling; reduce heat. Cover and simmer 20 minutes.

Add frozen green beans, carrots, celery, onion and 1/4 cup water. Heat to boiling; reduce heat. Cover and simmer until chicken is done and vegetables are crisp-tender, 15 to 20 minutes. Add tomato and sprinkle with1 teaspoon salt. Cover and simmer until tomato is hot, 2 to 3 minutes longer. Garnish with snipped parsley if desired.