Chicken and Garden Vegetable Skillet
By Johanna
Ingredients
- 3 tbsp. butter or margarine
- 1/2 c. bread crumbs
- 1 lb boneless skinless chicken breasts, cut into strips
- 2 large shallots, sliced (about 3/4 cup)
- 1 medium zucchini, cut in half lengthwise, then cut crosswise into slices (about 1 1/2 cups)
- 1 c. julienne (matchstick-cut) carrots (about 3 oz)
- 1/4 tsp. pepper
- 1 tbsp. all-purpose flour
- 1/2 c. chicken broth (from 32-oz carton)
- 1/4 c. medium-dry sherry or chicken broth
- 1/4 c. half-and-half
- 3 tbsp. grated Parmesan cheese
Details
Preparation
Step 1
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.
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