Chicken and Vegetable Skillet Supper
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol Vitamin A Vitamin C Calcium Iron Dietary Fiber
2 270 120 13g 590mg 13g 24g 65mg 80% 25% 6% 8% 4g


INGREDIENTS:
1 tablespoon oil 1 lb. cut-up frying chicken, skinned 1 small onion, thinly sliced
1 teaspoon chicken-flavor instant bouillon 1/2 teaspoon dried tarragon leaves 3/4 cup hot water
2 cups frozen broccoli, carrots and cauliflower 2 tablespoons water 1 tablespoon cornstarch



1 Heat oil in large skillet over medium heat until hot. Add chicken and onion; cook until chicken is browned on all sides.
2 Meanwhile, in small bowl, combine bouillon, tarragon and 3/4 cup hot water; mix well. Add bouillon mixture to chicken; bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until chicken is fork-tender and juices run clear.
3 Add frozen vegetables to chicken; cook 4 to 6 minutes or until vegetables are crisp-tender.
4 In small bowl, combine 2 tablespoons water and cornstarch; blend well. Add to liquid in skillet; cook and stir until thickened and bubbly.

Back