Herbed Chicken and Veggie Skillet

Recipe

Main Dish
Herbed Chicken and Veggie Skillet

Primary Media

Skillet chicken in mushroom sauce

User Rating

3.4 out of 5 stars
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5 ratings

Recipe Data

4
Servings

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    Description

    This recipe is designed for leftover chicken. That way you can make Sesame Chicken Salad Wraps the next day.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tsp.Hy-Vee dried thyme, crushed
    ¾ tsp.Hy-Vee salt, divided
    ½ tsp.Hy-Vee ground black pepper
    2 lbs.Hy-Vee Cool Chicken boneless, skinless chicken breasts
    3 tbsp.Hy-Vee Select olive oil, divided
    8 oz.sliced mushrooms (about 3 c.)
    1small Vidalia onion, halved and sliced
    3cloves garlic, minced
    1 c.Hy-Vee chicken broth
    2 tsp.Hy-Vee all-purpose flour
    1 tsp.Hy-Vee Dijon-style mustard
    4plum tomatoes, cut into thin wedges
    Chopped parsley, for garnish

    Directions

    1. Combine thyme, 1/2 teaspoon salt and pepper. Sprinkle mixture over both sides of each chicken breast. In a very large skillet heat 2 tablespoons oil over medium-high heat. Add half of chicken to skillet. Reduce heat to medium and cook until golden and internal temperature reaches 165 degrees, about 6 minutes, turning once. Remove chicken from skillet; cover and keep warm. Repeat with remaining chicken, adding more oil if necessary; remove chicken from skillet.
    2. Add 1 tablespoon more olive oil to skillet. Heat over medium-high heat. Stir in mushrooms, onion and garlic. Cook and stir until onion is tender. Combine broth, flour, Dijon-style mustard and remaining salt. Add to skillet. Cook and stir until bubbly. Stir in tomatoes. Add half of chicken; heat through and serve with sauce. Reserve remaining chicken.*
    3. *Note: Cut up reserved chicken into strips; place in a container. Cover and store in the refrigerator for up to 3 days. Use in Sesame Chicken Salad Wraps.

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 75mg
    • Sodium: 520mg
    • Total Carbohydrates: 13g
    • Protein: 28g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 50%
    0%
    Iron 10%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Back to School 2010.