Herbed Chicken and Veggie Skillet
This recipe is designed for leftover chicken. That way you can make Sesame Chicken Salad Wraps the next day.
Servings and Ingredients
|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.)|
|1 small Vidalia onion, halved and sliced|
|3 cloves garlic, minced|
|1 c. Hy-Vee chicken broth|
|2 tsp. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee Dijon-style mustard|
|4 plum tomatoes, cut into thin wedges|
|Chopped parsley, for garnish|
- 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.
- 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.*
- *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.
250 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 75mg
- Sodium: 520mg
- Total Carbohydrates: 13g
- Protein: 28g
Vitamin A 20%
Vitamin C 50%
Hy-Vee Seasons Back to School 2010.