Chicken Skillet Supreme
This is a warm and comforting recipe for cool fall evenings. For variety, try serving it with pasta or mashed potatoes. Serves 6
Ingredients:
1 pound boneless skinless chicken breast (2-3)*
3 tablespoons flour
2 tablespoons Italian dressing/marinade
1/3 cup chicken broth
8 ounces sliced fresh mushrooms
1/2 teaspoon garlic powder (more/less to taste)
1/2 teaspoon paprika
2 cups half & half
1 tablespoon cornstarch
1 cup frozen peas, thawed
Salt and Pepper to taste
6 cups cooked rice**
Method:
Cut chicken into bite-size cubes* and place in a plastic bag. Add flour, close bag and gently shake to coat chicken with flour.
Heat non-stick skillet over medium to medium high heat, add dressing/marinade, add chicken; stir fry until chicken is browned. Add chicken broth, sliced mushrooms, garlic powder and paprika; bring to a boil, reduce heat to simmer, cover skillet tightly and simmer 10-15 minutes or until chicken and mushrooms are cooked through and tender (NOTE: if needed, add additional chicken broth or water to prevent chicken from boiling dry and burning; 1-2 tablespoons at a time).
Add approximately 1 3/4 cups half & half to chicken and mushrooms; stir cornstarch into remaining half & half and set aside. Bring chicken and half & half to a boil (don’t boil over), add prepared cornstarch; stirring, cook until bubbly and thickened.
Gently stir in thawed peas; salt and pepper to taste; heat through. Serve creamed chicken supreme mixture over hot cooked rice. Add a glass of milk and a colorful vegetable to make the meal complete.
Notes:
Nutrition was calculated using long grain white rice and Kraft Tuscan Italian Dressing/Marinade.
More or less cornstarch may be used to create desired consistency.
* To make it easier to cube chicken, place chicken in freezer approximately 1-hour before preparing.
** For a nice flavor, cook rice according to package directions substituting chicken broth for the water. (Note – if suggestion is followed, additional chicken broth will be needed to prepare recipe. Nutrition was calculated using water).