Chicken and Garden Vegetable Skillet

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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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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