1 1/2 pounds boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cups water
1 envelopes chicken gravy mix, (0.87 ounce)
14 ounces frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
4 1/2 ounces sliced mushrooms, drained
Chopped fresh chives or parsley, if desired
Instructions
Melt butter in 10-inch nonstick skillet over
medium heat. Sprinkle chicken with salt and
pepper. Cook chicken in butter 15 to 20
minutes, turning once, until juice is no longer
pink when centers of thickest pieces are cut.
Remove chicken from skillet; keep warm.
Mix water and gravy mix (dry) in small bowl;
pour into same skillet. Stir in frozen
vegetables and mushrooms. Heat to boiling;
reduce heat. Simmer uncovered about 5 minutes,
stirring occasionally, until largest pieces of
potatoes are hot. Add chicken; cover and simmer
about 2 minutes or until chicken is heated
through.
Serve vegetable and gravy mixture over chicken.
Sprinkle with chives.
Love potatoes but can't find the frozen vegetable
blend in the recipe? Try using one of your
favorite frozen vegetables blends and a 15 or 16
ounce can of whole potatoes, drained, instead.
Finish off this quick meal with a colorful coleslaw made by
stirring cubed unpeeled red apple into purchased coleslaw. Add
crusty hard rolls for hearty appetites.
Originally Submitted
9/3/2016
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