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Chicken and Garden Vegetable Skillet

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Chicken and Garden Vegetable Skillet
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4
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Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.

Ingredients

3
tablespoons butter or margarine
1/2
cup Progresso™ panko 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
cup julienne (matchstick-cut) carrots (about 3 oz)
1/4
teaspoon pepper
1
tablespoon all-purpose flour
1/2
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4
cup medium-dry sherry or chicken broth
1/4
cup half-and-half
3
tablespoons 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.
Tips  

When shopping for zucchini, choose small zucchini. They tend to be more tender and have thinner skins.

To reduce fat, you can use milk instead of half-and-half, or try fat-free half-and-half.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
8g
42%
,
Trans Fat
1/2g
)
Cholesterol
105mg
34%
Sodium
330mg
14%
Potassium
550mg
16%
Total Carbohydrate
23g
8%
(
Dietary Fiber
2g
7%
,
Sugars
4g
)
Protein
31g
Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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