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Chicken and Vegetables with Flaky Pastry

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  • 35 min prep time
  • 45 min total time
  • 16 ingredients
  • 6 servings
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Add a pretty touch to this one-skillet chicken dish with herbed triangles made from refrigerated pie crust.

3
teaspoons olive oil
2
cups sliced baby portabella mushrooms (about 6 oz)
1
tablespoon butter or margarine
2
lb boneless skinless chicken breasts, quartered
1
cup ready-to-eat baby-cut carrots, quartered lengthwise
1
teaspoon salt
1/4
teaspoon pepper
1
cup frozen small whole onions (from 1-lb bag)
1/2
cup white wine
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
teaspoon grated Parmesan cheese
1/2
teaspoon dried thyme leaves
3
tablespoons all-purpose flour
2
tablespoons water
1/2
cup whipping cream
1/2
cup Green Giant™ frozen sweet peas (from 1-lb bag)

Steps

  • 1 In 12-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Add mushrooms; cook 2 to 3 minutes, stirring frequently, until tender. Remove mushrooms from skillet; place in bowl. Set aside.
  • 2 In same skillet, melt butter and remaining 1 teaspoon oil over medium-high heat. Add chicken and carrots; sprinkle with salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until browned. Stir in onions and wine. Heat to boiling. Reduce heat to medium-low. Cover; cook about 20 minutes or until chicken is no longer pink in center.
  • 3 Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll crust onto ungreased cookie sheet. Sprinkle evenly with cheese and thyme; roll in lightly with rolling pin. Prick crust generously with fork. With pastry wheel or sharp knife, cut into 12 wedges; separate slightly. Bake 7 to 10 minutes or until light golden brown.
  • 4 In small bowl, mix flour and water until smooth. Add to juices in skillet; cook over medium heat, stirring constantly, until bubbly and thickened. Stir in whipping cream, peas and cooked mushrooms. Cook 3 to 4 minutes, stirring frequently, until thoroughly heated. Serve chicken and vegetables with pastry wedges.

Expert Tips

Feel free to use your favorite kind of mushrooms in this recipe.

If you prefer not to cook with wine, use chicken broth instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
% Daily Value
Total Fat
24g
36%
Saturated Fat
10g
51%
Trans Fat
0g
0%
Cholesterol
125mg
42%
Sodium
700mg
29%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Protein
38g
38%
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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