Saucy chicken and vegetable - perfect for a skillet supper that can be ready in 25 minutes!
tablespoon vegetable oil
boneless skinless chicken breasts (about 1 1/4 lb)
cups frozen whole green beans (from 14-oz bag)
cups refrigerated red potato wedges (from 20-oz bag)
jar (12 oz) chicken gravy
cup barbecue sauce
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 4 minutes, turning once, until browned.
Add beans, potatoes, gravy and barbecue sauce; stir to coat and mix. Cover; cook 5 to 8 minutes, stirring occasionally, until beans and potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).
Gravy lovers, this saucy skillet supper is your meal ticket! Try substituting frozen potato wedges or steak fries (no need to thaw first!) if you can’t find the refrigerated potato wedges.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.