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Chicken and Garden Vegetable Skillet
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Prep Time:
15 minutes
Total Time:
35 minutes
Chicken and veggies in a sherry cream sauce.
Ingredients:
  • 3 tablespoons butter or margarine
  • 1/2 cup Progresso™ panko bread crumbs
  • 1 lb boneless skinless chicken breasts, cut into strips
  • 2 large shallots, sliced (about 3/4 cup)
  • 1 medium zucchini, cut in half lengthwise, then cut crosswise into slices (about 1 1/2 cups)
  • 1 cup julienne (matchstick-cut) carrots (about 3 oz)
  • 1 tablespoon all-purpose flour
  • 1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/4 cup medium-dry sherry or chicken broth
  • 1/4 cup half-and-half
  • 3 tablespoons grated Parmesan cheese
Instructions:
  • In a 10-inch nonstick skillet over medium-high heat, melt 1 tablespoon of butter. Add bread crumbs and cook for 3 to 4 minutes, stirring occasionally, until toasted. Remove from skillet and set aside.
  • Crank up the heat to high. In the same skillet, melt 1 tablespoon of butter. Sauté the chicken in the butter for about 6 minutes, stirring occasionally, until it's golden brown on the outside and cooked through. Transfer the chicken from the skillet and keep it warm.
  • Lower the heat to medium-high and melt the remaining 1 tablespoon of butter in the same skillet. Cook the shallots, zucchini, carrots, and pepper in the butter for about 5 minutes until they are crisp-tender, stirring occasionally. Sprinkle the mixture with flour and cook for 1 minute, stirring constantly. Add the broth and sherry, bring to a boil and simmer for 1 minute until slightly thickened. Finally, return the chicken to the skillet, stir in the half-and-half, and heat until hot.
  • Transfer the flavorful chicken mixture to a serving dish and generously top it with a sprinkle of cheese and toasted bread crumbs.

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