Easy Chicken Skillet
Get supper to the table fast with this easy chicken and vegetable meal-in-a-skillet.
1/4 cup vegetable oil
8 favorite chicken parts, skinned
Salt and ground black pepper to taste
1 chicken bouillon cube
1 cup hot water
1 (15-ounce) can tomato sauce
1 (4-ounce) can mushrooms, drained
1 (16-ounce) can mixed vegetable, drained
1 (3-ounce) can French fried onion rings - divided use
- In large skillet, place oil and heat to medium-high temperature. Add chicken and cook, turning and sprinkling with salt and pepper, about 5 minutes. Drain oil and discard.
- Dissolve bouillon cube in hot water and add to skillet, scraping to loosen pan drippings. Add tomato sauce, mushrooms and mixed vegetables; bring to a boil, reduce temperature, cover and simmer about 25 minutes or until fork can be inserted in chicken with ease.
- Stir in half of onion rings.
- Serve in individual shallow bowls with remaining onions sprinkled on top.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.