Chicken and Garden Vegetable Skillet

 

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

• 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.