Family dinner doesn't get any better than this convenient yummy-in-the-tummy chicken dish. Mmm!
tablespoon butter or margarine
boneless skinless chicken breast halves (1 1/4 pounds)
teaspoon pepper, if desired
envelope (0.87 ounce) chicken gravy mix
bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
jar (4.5 ounces) Green Giant™ sliced mushrooms, drained
Chopped fresh chives or parsley, if desired
Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potatoes are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.
Serve vegetable and gravy mixture over chicken. Sprinkle with chives.
Love potatoes but can’t find the frozen vegetable blend in this recipe? Try using one of your favorite frozen vegetable blends and a 15- or 16-ounce can of whole potatoes, drained, instead.
Finish off this quick meal with a colorful coleslaw made by stirring cubed unpeeled red apple into purchased coleslaw. Add crusty hard rolls for hearty appetites.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 70 ),
% Daily Value
- Total Fat
- 8 g
- 8 %
- (Saturated Fat
- 3 g,
- 3 %
- 80 mg
- 80 %;
- 590 mg
- 590 %;
- Total Carbohydrate
- 17 g
- 17 %
- (Dietary Fiber
- 3 g
- 3 %
- 30 g
- 30 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.