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Chicken and Garden Vegetable Skillet

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  • Prep 15 min
  • Total 35 min
  • Servings 4
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Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.
By Betty Crocker Kitchens
Updated Jan 27, 2010
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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
Make With
Progresso Breadcrumbs

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    When shopping for zucchini, choose small zucchini. They tend to be more tender and have thinner skins.
  • tip 2
    To reduce fat, you can use milk instead of half-and-half, or try fat-free half-and-half.

Nutrition

380 Calories, 17g Total Fat, 31g Protein, 23g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
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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