Chicken and Garden Vegetable Skillet

Chicken and Garden Vegetable Skillet

Photo by Johanna V.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tbsp. butter or margarine

  • ½

    c. bread crumbs

  • 1

    lb boneless skinless chicken breasts, cut into strips

  • 2

    large shallots, sliced (about ¾ cup)

  • 1

    medium zucchini, cut in half lengthwise, then cut crosswise into slices (about 1½ cups)

  • 1

    c. julienne (matchstick-cut) carrots (about 3 oz)

  • ¼

    tsp. pepper

  • 1

    tbsp. all-purpose flour

  • ½

    c. chicken broth (from 32-oz carton)

  • ¼

    c. medium-dry sherry or chicken broth

  • ¼

    c. half-and-half

  • 3

    tbsp. grated Parmesan cheese

Directions

1. In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside. 2. Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm. 3. Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot. 4. To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.


Nutrition

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