Fast and easy chicken and vegetable skillet supper.

Easy Chicken Skillet

1/4 cup vegetable oil

8 favorite chicken parts, skinned
1/2 teaspoon salt
1/2 teaspoon pepper

1 chicken bouillon cube
1 cup hot water
1 (15-ounce) can tomato sauce with mushrooms

1 (4-ounce) can mushrooms, drained
1 (16-ounce) can mixed vegetable, drained

1 (3-ounce) can french fried onion rings - divided use

1. In large frypan, 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.
2. Dissolve bouillon cube in hot water and add to frypan, 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.
3. Stir in half of onion rings.
4. 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.