Chicken-in-a-Skillet

 

1

to 2 teaspoons chopped fresh thyme leaves

1/2

teaspoon salt

1/8

teaspoon pepper

4

boneless skinless chicken breasts (about 1 1/4 lb)

1

tablespoon butter or margarine

1

tablespoon olive or vegetable oil

1

teaspoon finely chopped garlic

1

bag (1 lb) frozen broccoli, cauliflower and carrots

• 1 Mix thyme, salt and pepper; sprinkle over chicken and set aside.
• 2 In 12-inch skillet, heat butter and oil over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown.
• 3 Stir in frozen vegetables. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).