Family dinner doesn't get any better than this convenient yummy-in-the-tummy chicken dish. Mmm!
Prep Time:5 min
Start to Finish:35 min
Makes:4 servings 1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper, if desired
3/4 cup water
1 envelope (0.87 ounce) chicken gravy mix
1 bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
1 jar (4.5 ounces) Green Giant® sliced mushrooms, drained
Chopped fresh chives or parsley, if desired
1. 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.
2. 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.
3. Serve vegetable and gravy mixture over chicken. Sprinkle with chives.
Nutrition Information:
1 Serving: Calories 260 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 80 mg; Sodium 590 mg; Total Carbohydrate 17 g (Dietary Fiber 3 g); Protein 30 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 30 %; Calcium 4 %; Iron 10 % Exchanges: 1 Starch; 4 Very Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
