Chicken and Garden Vegetable Skillet

Name: Chicken and Garden Vegetable Skillet
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine; 85 grams cup julienne (matchstick-cut) carrots (about; 59 milliliters dry sherry or chicken broth; 1 Tbsp all-purpose flour; 59 milliliters half-and-half; 118 milliliters reduced-sodium chicken broth (from 32-oz carton); 118 milliliters panko bread crumbs; 3 Tbsps grated Parmesan cheese; 0 teaspoons pepper; 177 milliliters large shallots, sliced (about; 454 grams boneless skinless chicken breasts, cut into strips; 1 medium zucchini, cut in half lengthwise, then cut crosswise into slices (about 1 1/2 cups)

You can never have too many main course recipes, so give Chicken and Garden Vegetable Skillet Head to the store and pick up half-and-half, flour, chicken breasts, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

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.

Ingredients you will need

Breadcrumbs

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Frying Pan

Remove from skillet and keep warm.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Shallot