Home-Style Chicken Dinner

Family dinner doesn't get any better than this convenient yummy-in-the-tummy chicken dish. Mmm!

  • Prep Time 5 min
  • Total Time 34 min
  • Servings 4

1
tablespoon butter or margarine
4
boneless skinless chicken breast halves (1 1/4 pounds)
1/2
teaspoon salt
1/4
teaspoon pepper, if desired
3/4
cup water
1
envelope (0.87 ounce) chicken gravy mix
1
bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
1
jar (4.5 ounces) Green Giant™ sliced mushrooms, drained
Chopped fresh chives or parsley, if desired

  • 1 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.
  • 2 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.
  • 3 Serve vegetable and gravy mixture over chicken. Sprinkle with chives.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
80 mg
80 %;
Sodium
590 mg
590 %;
Total Carbohydrate
17 g
17 %
(Dietary Fiber
3 g
3 %
),
Protein
30 g
30 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
30%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.