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Veggie Chicken Skillet

By: Lisa Elizabeth Trudeau  
"Everyone loves a good chicken dish, and this is one of them, assures Lisa Elizabeth Trudeau of Wikwemikong, Ontario. It's simple and fast to prepare because it all cooks in the same skillet. TIP: Serve it with hot cooked rice, she advises."

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (3)

Rate/Review | 167 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 8 (4 ounce) skinless, boneless chicken breast halves
  • 2 tablespoons cornstarch
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cups fresh broccoli florets
  • 1 medium carrot, coarsely chopped
  • 1 medium onion, chopped
  • dash cayenne pepper

Directions

  1. In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat for 10-15 minutes or until juices run clear. Remove and keep warm. In a bowl, combine the cornstarch, broth, mustard and honey until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Return chicken to the pan. Add the broccoli, carrot and onion. Sprinkle with cayenne. Reduce heat; cover and cook for 7-8 minutes or until vegetables are crisp-tender.

Footnotes

  • Nutritional Analysis: 1 chicken breast half with about 1/3 cup vegetables equals 169 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 293 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2008 by torie 
this was great! i followed the recipe, as is except i added a bit more broccoli and carrot and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2006 by Amy 
Tasty stir-fry supper. Not too hard to make! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2009 by CaseyB! 
very very good!! i added a some chopped green peppers and used a little bit more cyanne... MORE

 
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