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Chicken and Garden Vegetable Skillet

Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.

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( 8 Ratings)

8 Ratings

5 Stars 38%

4 Stars 38%

3 Stars 12%

2 Stars

1 Stars 12%

Member Reviews ( 2 )

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Prep Time 15 min
Total Time 35 min
Servings 4

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

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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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 8g, 8% Trans Fat 1/2g 1/2% ),
Cholesterol: 105mg; 105%;
Sodium: 330mg; 330%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 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 Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/22/2010 7:49:47 PM REPORT ABUSE drivingwithbooks said:

Rating:

I made this dish substituting white wine for the sherry. The cooking time was very quick and I did chop up my vegetables and have all the ingredients measured up and ready to go beforehand. I love having a one dish meal and I would definitely make this for my family again.

This reply was: Helpful Inspiring

Posted 8/22/2010 7:19:55 PM REPORT ABUSE 55Alive said:

Rating:

I made this substituting cucumber for the zucchini and skim milk for the half and half. And it was still very nice. While it's a little "attention intensive" while cooking, you can certainly do the chopping and component prep ahead and have things all lined up. I served it over rice. Mild flavor, easy way to "yum up" vegetables.

This reply was: Helpful Inspiring