Savoury Skillet Chicken


Preparation: 15 min  Cook: 10 min

Serve this quick tasty meal with steamed vegetables and whole grain rice or noodles.














You will need:

6 boneless skinless chicken breasts 6
1/4 cup all-purpose flour 50 ml
2 tbsp vegetable oil 30 ml
2 cups sliced button mushrooms 500 ml
1/4 cup each thinly sliced red pepper and onion 50 ml
1/2 tsp each oregano leaves and black pepper 2 ml
1 chicken bouillon cube 1
1/2 cup boiling water 125 ml
1  can (370 ml)  2% evaporated milk 1

Tools Required:
Large non-stick skillet

Step 1:
Dust chicken breasts with flour, reserving any excess.  Heat 1 tbsp (15 ml) vegetable oil in large non-stick skillet over medium-high heat. Brown chicken, about 2 minutes per side.  Transfer to plate; tent with foil to keep warm. 

Step 2:
Heat remaining vegetable oil in skillet.  Cook mushrooms, red pepper, onion, oregano and pepper 5 minutes or until softened.  Stir in reserved flour.

Step 3:
Dissolve bouillon cube in water; stir into skillet along with evaporated milk.  Return chicken to pan.  Cover and simmer 6 to 8 minutes or until chicken is cooked through.

Makes 6 servings.  

Nutrients per serving: about 295 calories, 37 g protein, 9 g fat, 14 g carbohydrate

Good to Know: Evaporated milk makes this sauce rich and creamy, and is lower in fat than using cream.

 

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