Chicken, Bacon, and Veggie Skillet

Pork would also taste incredible with this bacon and vegetable treatment. To complete this dinner, add a baked potato or dinner roll.

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  • Makes: 4 servings
  • Start to Finish: 45 mins

Chicken, Bacon, and Veggie Skillet

Directions

  1. In a large saucepan cook green beans in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking.
  2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
  3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat for 12 minutes, turning once. Remove chicken from skillet; keep warm.
  4. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to squash in skillet. Cook and stir until thickened and bubbly. Stir in green beans and chicken. Cook about 6 minutes more or until chicken is done (165 degrees F). Sprinkle with the reserved bacon. Serve with lemon wedges.

From the Test Kitchen

*Tip:

If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine.

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Nutrition Facts (Chicken, Bacon, and Veggie Skillet)

  • Per serving:
  • 272 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 105 mg chol. ,
  • 891 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 36 g pro.
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