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| | Skillet Chicken & Vegetables
one 10 ounce can of condensed chicken broth
1 cup of dry white wine, such as Chablis
1 tablespoon of instant minced onion
1/2 teaspoon of salt
1 bay leaf
1/4 teaspoon of rosemary, crushed
6 half breasts of chicken
6 small carrots
6 small zucchini
2 tablespoons of cornstarch
2 tablespoons of cold water
3 tablespoons of chopped pimento
2 tablespoons of chopped parsley
Combine broth, wine, onion, salt, bay leaf and rosemary in a large skillet. Heat to boiling.
Place chicken breasts in the boiling liquid; cover and simmer 20 minutes.
While chicken is cooking, pare carrots and cut in half lengthwise. Cut zucchini in half lengthwise. Add carrots and zucchini to the chicken; cover and cook 15 minutes longer, or until chicken is tender and vegetables are crisp tender.
Remove chicken and vegetables with a slotted spoon; keep warm.
Mix cornstarch with water and stir into liquid remaining in skillet. Cook, stirring until sauce boils thoroughly. Add pimento and parsley, and pour over chicken and vegetables. Serve immediately. 6 servings |
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