1
bag (1 lb) frozen broccoli, cauliflower and carrots
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Steps
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).
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If fresh thyme is not available, 1/2 teaspoon dried thyme leaves can be substituted.
If you prefer, use 4 cups cut-up assorted fresh vegetables, such as carrots, bell peppers, onions, broccoli and yellow summer squash, instead of the frozen vegetables.
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