Skillet Chicken & Vegetables

Skillet Chicken & Vegetables
Recipe type: Main
Serves: Serves 6
  • 2 lb Meaty Chicken pieces, (breast halves, thighs, drumsticks)
  • Nonstick spray coating
  • 1 cup Sliced fresh mushrooms
  • 1 cup Sliced celery
  • 1 cup Dry white wine
  • ½ cup Coarsely chopped carrot
  • 1 medium Onion, cut into small wedges
  • 1 clove Garlic, minced
  • 1 Bay leaf
  • 2 tablespoons Snipped parsley
  • ¼ teaspoon Dried thyme, crushed
  1. Remove skin form chicken. Rinse chicken; pat dry.
  2. Spray a cold skillet with nonstick coating. Preheat the skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet.
  3. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables to serving platter; keep warm.
  4. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or till reduced to ½ cup. Pour sauce over chicken and vegetables.

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Cheesy Cajun Rice and Chicken

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2 (10 1/2 ounce) cans condensed chicken broth
1 (14 1/2 ounce)can Italian style stewed tomatoes,drained, chopped (reserving liquid)
2 tablespoons olive oil
2 cups uncooked long grain rice (not converted)
1/2 cup chopped onion
4 large garlic cloves minced
2 teaspoons chili powder
1/2 teaspoon ground red pepper (cayenne) if desired
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 (4 1/2 ounce) jar sliced mushrooms drained
1 (11 ounce) can niblets corn drained
3 cups cubed cooked chicken
8 ounce (2 cups) shredded Monterey Jack cheese
8 ounce (2 cups) shredded Cheddar cheese

3/4 cup dairy sour cream
1/4 cup chopped green onions

In 4 cup measuring cup, combine chicken broth and tomato liquid.

Add enough water to make 3 2/3 cups; set aside.

Heat oil in 3 to 4 quart saucepan over medium heat.

Add rice, onion and garlic; cook and stir 3 to 5 minutes or until rice just begins to brown.

Stir in Chili powder, ground red pepper, basil and oregano.

Add broth mixture, tomatoes and mushrooms; stir well and bring just to a boil.

Reduce heat; cover and simmer 20 minutes or until rice is tender and liquid is absorbed.

Do not remove cover during cooking.

Preheat oven to 350 degrees. Lightly grease 13 x 9 inch baking dish or pan.

Add chicken and corn to rice mixture; stir gently.

Spoon into greased baking dish; gently pat down lightly.

Sprinkle with cheeses; cover with foil.

Bake for 30 to 35 minutes or until thoroughly heated.

Cut into squares.

Top each serving with tablespoonful of sour cream and teaspoonful of chopped green onions and chopped tomatoes.

12 servings

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Baked Honey-Mustard Chicken Fingers

chicken tenders6 cups Corn Chex cereal *
1/2 cup mayonnaise
1/2 cup honey
1/3 cup yellow mustard
1 lb boneless skinless chicken breasts, cut into strips

Dipping Sauce:
2 tablespoons honey
2 tablespoons yellow mustard

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.

Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.

Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.

Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.

Meanwhile, stir together 2 tablespoons each honey and mustard.

Serve chicken with sauce for dipping.

*Use any plain flavor of Chex cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe.

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