Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.
Chicken and Garden Vegetable Skillet
- Prep Time 15 min
- Total 35 min
- Servings 4
- Ingredients 12
Ingredients
- 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
Make With
Progresso Breadcrumbs
Instructions
-
Step1In 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.
-
Step2Increase 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. Remove from skillet and keep warm.
-
Step3Reduce 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. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
-
Step4To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.
Nutrition
380
Calories
17g
Total Fat
31g
Protein
23g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 1/2g
- Cholesterol
- 105mg
- 34%
- Sodium
- 330mg
- 14%
- Potassium
- 550mg
- 16%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 4g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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