Chicken and Garden Vegetable Skillet

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

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

Directions

  1. 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. 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. 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. 4 To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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