Skillet Chicken and Vegetables

Skillet Chicken and Vegetables
Skillet Chicken and Vegetables
"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
  • 2 tablespoons vegetable oil
  • 1 tablespoon paprika
  • 1/2 cup dry white wine
  • 1 tablespoon all purpose flour
  • chopped fresh parsley
  • 1 cup canned low-salt chicken broth
  • Carbohydrate 46 g(15%)
  • Cholesterol 146 mg(49%)
  • Fat 33 g(50%)
  • Fiber 8 g(32%)
  • Protein 31 g(63%)
  • Saturated Fat 7 g(37%)
  • Sodium 185 mg(8%)
  • Calories 618

Preparation Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

Preparation Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

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