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Chicken and Garden Vegetable Skillet

Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.

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  • prep time 15 min
  • total time 35 min
  • ingredients 12
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

When shopping for zucchini, choose small zucchini. They tend to be more tender and have thinner skins.

To reduce fat, you can use milk instead of half-and-half, or try fat-free half-and-half.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
105mg
105%;
Sodium
330mg
330%;
Total Carbohydrate
23g
23%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
10%;
Calcium
10%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.