Chicken and Vegetable Skillet

Asparagus, sweet peppers, summer squash, and mushrooms combine with ginger-accented chicken for a family-pleasing skillet meal.

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  • Makes: 4 servings
  • Start to Finish: 1 hr

Chicken and Vegetable Skillet

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Directions

  1. Skin chicken, if desired. In a plastic or paper bag combine flour, paprika, salt, and pepper. Add chicken, a few pieces at a time, shaking to coat well.
  2. In a 12-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. If necessary, add 1 tablespoon additional oil.
  3. Add the onion, garlic, and ginger to skillet; cook for 4 to 5 minutes or until onion is tender. Carefully stir in chicken broth. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Spoon off excess fat.
  4. Add the asparagus, sweet peppers, squash, and mushrooms. In a measuring cup combine dry sherry, soy sauce, and cornstarch; stir to mix. Stir into skillet. Return to boiling; reduce heat. Cover and simmer 5 to 10 minutes more or until vegetables are crisp-tender. Serve with orzo, rice or noodles. Makes 4 to 6 servings.
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Nutrition Facts (Chicken and Vegetable Skillet)

  • Per serving:
  • 613 kcal ,
  • 27 g fat
  • (7 g sat. fat ,
  • 118 mg chol. ,
  • 1014 mg sodium ,
  • 41 g carb. ,
  • 6 g fiber ,
  • 48 g pro.
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