Chicken & Vegetable Skillet
one 2 1/2 to 3 pound cut up broiler fryer chicken
1/4 cup of all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of paprika
1/4 teaspoon of pepper
2 tablespoons of cooking oil
1/2 cup of chopped onion
2 cloves garlic, minced
1 tablespoon of grated gingerroot
3/4 cup of chicken broth
1 pound of asparagus, cut into 1 inch pieces
3 yellow summer squash and or zucchini, cut into 1 inch chunks
8 ounces of fresh mushrooms, thickly sliced, 3 cups
2 red or green sweet peppers, cut into 1 inch strips
1/4 cup of dry sherry
2 tablespoons of soy sauce
2 teaspoons of cornstarch
Hot cooked orzo , rice or noodles
If desired, skin chicken. Rinse chicken, pat dry with paper towels. In a plastic or paper bag combine flour, salt, paprika, and pepper. Add chicken, a few pieces at a time, shaking to coat well.
In a 12 inch skillet cook the chicken in hot oil over medium heat about 10 minutes or till lightly browned, turning to brown evenly. Remove chicken. If necessary, add 1 tablespoon of additional oil to skillet.
Add the onion, garlic and gingerroot to skillet. Cook for 4 to 5 minutes or till onion is tender. Carefully stir in chicken broth. Return chicken to skillet.
Bring to boiling, reduce heat. Cover and simmer about 15 minutes or till chicken is tender and no longer pink. Spoon off excess fat.
Add asparagus, squash, mushrooms and sweet peppers. In a measuring cup combine the dry sherry, soy sauce, and cornstarch; stir into chicken mixture.
Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes more or till vegetables are crisp tender. Serve with orzo, rice, or noodles. Makes 4 to 6 servings |
Chicken Cookbooks
|
|
